000171798 001__ 171798
000171798 005__ 20260603114408.0
000171798 0247_ $$2doi$$a10.1016/j.lwt.2026.119532
000171798 0248_ $$2sideral$$a149511
000171798 037__ $$aART-2026-149511
000171798 041__ $$aeng
000171798 100__ $$0(orcid)0000-0002-5309-7796$$aAguerri, Laura
000171798 245__ $$aNovel biodegradable antimicrobial film and its suitability as food contact material against Campylobacter spp.
000171798 260__ $$c2026
000171798 5060_ $$aAccess copy available to the general public$$fUnrestricted
000171798 5203_ $$aOur study focused on developing biodegradable active films with antibacterial properties against pathogenic Campylobacter spp. For that purpose, an inclusion complex (IC) synthesized with β-cyclodextrin and benzyl isothiocyanate (BITC) was incorporated by extrusion into polyhydroxybutyrate (PHB) and polylactic acid (PLA), at 2.5 and 5 %, and films were prepared by hot-pressing. The anti-Campylobacter effect was assessed by direct contact and in vapour phase. The IC alone exhibited strong antibacterial activity comparable to pure BITC. PHB_IC films showed good antibacterial performance, achieving total inhibition of C. jejuni at 2.5 % and C. coli at 5 %, and yielding inhibition halos up to 50 mm in vapour phase. Contrarily, PLA_IC films showed no antibacterial effect, and BITC was not detected, likely due to differences in polymer matrix or extrusion conditions. To further investigate the use of these films as food contact materials, migration tests into food simulants were conducted. Volatile and non-volatile compounds were identified by GC-MS and UPLC-QTOF-MS, with most being intentionally added and only three detected as non-intentionally added substances. Overall, the developed PHB-based material showed strong anti-Campylobacter spp., no detectable migrants from the IC, and industrial scalability, supporting its potential for active food packaging, although further studies are needed.
000171798 536__ $$9info:eu-repo/grantAgreement/ES/AEI/TED2021-129138B-C21$$9info:eu-repo/grantAgreement/ES/MICINN/PID2021-128089OB-I00
000171798 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000171798 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000171798 700__ $$0(orcid)0009-0003-6592-6306$$aPérez-Bondía, Estela$$uUniversidad de Zaragoza
000171798 700__ $$aLóbez, Silvia$$uUniversidad de Zaragoza
000171798 700__ $$aLeonardi, Frédéric
000171798 700__ $$0(orcid)0000-0001-7143-8905$$aAlmeida, Filomena
000171798 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000171798 7102_ $$10$$2X$$aUniversidad de Zaragoza$$bLíneas de Transferencia$$cL.T. Envase Alimentario
000171798 773__ $$g251 (2026), 119532 [13 pp.]$$pLebensm.-Wiss. Technol.$$tLWT-FOOD SCIENCE AND TECHNOLOGY$$x0023-6438
000171798 8564_ $$s8188564$$uhttps://zaguan.unizar.es/record/171798/files/texto_completo.pdf$$yVersión publicada
000171798 8564_ $$s2558750$$uhttps://zaguan.unizar.es/record/171798/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000171798 909CO $$ooai:zaguan.unizar.es:171798$$particulos$$pdriver
000171798 951__ $$a2026-06-03-11:05:34
000171798 980__ $$aARTICLE