BioActive packaging materials based on pectin/curdlan gum and Pau d’Arco extract with pro-health properties as a solution for food industry

Abstract

Abstract In the present study, bioactive packaging materials based on polysaccharides were developed and qualified by the WHO/FAO Expert Committee as safe food additives. Pau d’Arco extract was incorporated due to its rich bioactive composition and strong antioxidant properties. The addition of the extract conferred significant antioxidant activity to the polymer films. The colour of the films varied significantly (p < 0.05) depending on the extract concentration, which itself exhibited a dark colour. The highest barrier performance in terms of water vapour transmission rate (WVTR) and oxygen transmission rate (OTR) was observed for the sample with the highest extract content (2.5F). Changes in WVTR were associated with the presence of polyphenols and flavonoids in the extract. Furthermore, the films displayed concentration-dependent antibacterial effects against E. coli , with higher extract levels leading to longer inhibition times, indicating enhanced antimicrobial activity. Spearman’s correlation confirmed that antioxidant activity parameters and the total polyphenol and flavonoid content were fully correlated with OTR and WVTR (R = 1), as well as with other measured properties, demonstrating the multifunctional potential of these bioactive films.