Active packaging of poly(lactic acid) nanofibers and essential oils with antifungal action on table grapes

• Published in: FEMS microbiology letters 2022-02, Vol.369 (1)
• Main Authors: Brandão, Rafaela Magalhães, Batista, Luís Roberto, de Oliveira, Juliano Elvis, Ferreira, Vanuzia Rodrigues Fernandes, Lunguinho, Allan da Silva, Nelson, David Lee, Cardoso, Maria das Graças
• Format: Article
• Language: English
• Subjects: Antifungal Agents - metabolism; Antifungal Agents - pharmacology; Aspergillus niger - metabolism; Food Contamination - analysis; Nanofibers; Ochratoxins - analysis; Ochratoxins - metabolism; Oils, Volatile - pharmacology; Polyesters - metabolism; Polyesters - pharmacology; Vitis - microbiology
• ISSN: 1574-6968; 1574-6968
• DOI: 10.1093/femsle/fnac116

The table grape is a non-climateric fruit that is very susceptible to fungal contamination, in addition to suffering an accelerated loss of quality during storage. The in vitro and in grape antifungal and antiocratoxigenic effects of the essential oils from Alpinia speciosa and Cymbopogon flexuosus against Aspergillus carbonarius and Aspergillus niger were studied. The oils were encapsulated in poly(lactic acid) (PLA) nanofibers as a potential active packaging to be applied to control the degradation of grapes stored during the post-harvest period. Fungal proliferation and ochratoxin A synthesis in A. carbonarius and A. niger decreased in the presence of the active packaging. However, the nanofiber containing the essential oil from C. flexuosus was more efficient in providing a fungicidal effect against A. carbonarius (10% and 20%) and A. niger (20%). In addition, weight loss and color changes were controlled and the parameters of acidity, °Brix, softening and the texture of the grape were maintained. A very small mass loss of the essential oils encapsulated in nanofibers was observed by thermogravimetric analysis, showing that the nanofiber was efficient in enabling the controlled release. The quality and safety of table grapes were maintained for longer periods of storage in the presence of active packaging, so the incorporation of these oils in nanofibers can be a promising way to increase the shelf life of grapes.