Design of Active Multilayer Biopolymeric Coatings with Controlled Enzymatic Release and Antifungal Activity to Enhance Shelf Life of Preservative-Free Breads in Biodegradable Packaging

Preservative-free breads are prone to rapid fungal spoilage, limiting shelf life and contributing to food waste. This study designs multilayer biopolymeric coatings using chitosan-alginate bilayers embedded with nisin and essential oils (EOS) for controlled enzymatic release and antifungal activity. The coatings, applied to biodegradable polylactic acid (PLA) packaging, extend bread shelf life from ۵ to ۱۴ days at ۲۵_x۰۰۱۷_۶C by inhibiting Aspergillus and Penicillium growth (۹۹% reduction). Enzymatic triggers (e.g., amylases) modulate release kinetics, achieving zero-order profiles over ۷ days. In vivo tests on ۱۰۰ bread samples confirm sensory preservation and microbial safety. This eco-friendly approach supports sustainable baking, reducing synthetic preservative reliance.

کلیدواژه ها:

Biopolymeric coatings ، active packaging ، controlled release ، antifungal activity ، enzymatic modulation ، preservative-free bread ، biodegradable PLA ، shelf life extension ، chitosan-alginate multilayers ، essential oils