Abstract
Polyhydroxybutyrate (PHB) was produced by Bacillus mycoides DFC 1, isolated from garden soil. Antimicrobial (AM) films of PHB were prepared by incorporating vanillin (4-hydroxy-3-methoxybenzaldehyde) from 10 to 200 μg/g of PHB. The films were assessed for antimicrobial activity against foodborne pathogens and spoilage bacteria comprising of Escherichia coli, Salmonella typhimurium, Shigella flexneri, and Staphylococcus aureus and fungi such as Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger, Aspergillus parasiticus, Aspergillus ochraceus, Penicillium viridicatum, and Penicillium clavigerum. The minimum concentration of vanillin required to exhibit antimicrobial activity was ≥80 μg/g PHB for bacteria and ≥50 μg/g PHB for fungi. The PHB films with and without vanillin were studied for mechanical and thermal properties such as tensile strength, Young’s modulus, percentage elongation to break, melting temperature, and heat of fusion. The thermal stability of the films was studied using thermogravimetric analysis. The release kinetics of vanillin into food matrices was also checked using food stimulants. The study is intended to find applications for PHB films containing vanillin to enhance the shelf life of foods in the form of biodegradable wrapper.
Similar content being viewed by others
References
Rehm, B. H. A. (2003). Polyester synthases: natural catalysts for plastics. Biochemical Journal, 376, 15–33.
Verlinden, R. A. J., Hill, D. J., Kenward, M. A., Williams, C. D., & Radecka, I. (2007). Bacterial synthesis of biodegradable polyhydroxyalkanoates. Journal of Applied Microbiology, 102, 1437–1449.
Savenkova, L., Gercberga, Z., Nikolaeva, V., Dzene, A., Bibers, I., & Kalnin, M. (2000). Mechanical properties and biodegradation characteristics of PHB-based films. Process Biochemistry, 35, 537–579.
Bartczak, Z., Galeski, A., Kowalczuk, M., Sobota, M., & Malinowski, R. (2013). Tough blends of poly(lactide) and amorphous poly([R, S]-3-hydroxy butyrate)—morphology and properties. European Polymer Journal, 49, 3630–3641.
Bittmann, B., Bouza, R., Barral, L., Diez, J., & Ramirez, C. (2013). Poly (3-hydroxybutyrate-co-3-hydroxyvalerate)/clay nanocomposites for replacement of mineral oil based materials. Polymer Composites, 34(7), 1033–1040.
Abdelwahab, M. A., Flynn, A., Chiou, B. S., Imam, S., Orts, W., & Chiellini, E. (2012). Thermal, mechanical and morphological characterization of plasticized PLA-PHB blends. Polymer Degradation and Stability, 97(9), 1822–1828.
Brasava, M. S., & Dukalska, L. (2006). Impact of biodegradable PHB packaging composite materials on dairy product quality. Proceedings of the Latvia University of Agriculture, 16(311), 79–87.
EC, 2009. Commission Regulation (EC) No 450/2009 of 29 May 2009 on active and intelligent materials and articles intended to come into contact with food. Official Journal of the European Union L 135/3.
Gutierrez, L., Sanchez, C., Batlle, R., López, P., & Nerin, C. (2009). New antimicrobial active package for bakery products. Trends in Food Science and Technology, 20(2), 92–99.
Arrieta, M. P., López, J., Hernández, A., & Rayón, E. (2014). Ternary PLA-PHB-limonene blends intended for biodegradable food packaging applications. European Polymer Journal, 50, 255–270.
Narayanan, A., Neera, Mallesha, & Ramana, K. V. (2013). Synergized antimicrobial activity of eugenol incorporated polyhydroxybutyrate films against food spoilage microorganisms in conjunction with pediocin. Applied Biochemistry and Biotechnology, 170(6), 1379–1388.
Sangsuwan, J., Rattanapanone, N., & Rachtanapun, P. (2008). Effects of vanillin and plasticizer on properties of chitosan-methyl cellulose based film. Postharvest Biology and Technology, 49, 403–410.
Fitzgerald, D. J., Stratford, M., Gasson, M. J., Ueckert, J., Bos, A., & Narbad, A. (2004). Mode of antimicrobial action of vanillin against Escherichia coli, Lactobacillus plantarum and Listeria innocua. Journal of Applied Microbiology, 97, 104–113.
Karathanos, V. T., Mourtzinos, I., Yannakopoulou, K., & Andrikopoulos, N. K. (2007). Study of the solubility, antioxidant activity and structure of inclusion complex of vanillin with [beta]-cyclodextrin. Food Chemistry, 101(2), 652–658.
Sangsuwan, J., Rattanapanone, N., & Rachtanapun, P. (2008). Effect of chitosan/methyl cellulose films on microbial and quality characteristics of fresh-cut cantaloupe and pineapple. Postharvest Biology and Technology, 49, 403–410.
Sangsuwan, J., Rattanapanone, N., & Pongsirikul, I. (2014). Development of active chitosan films incorporating potassium sorbate or vanillin to extend the shelf life of butter cake. International Journal of Food Science and Technology, 1–7.
Stroescu, M., Stoica-Guzun, A., Isopencu, G., Jinga, S. I., Parvulescu, O., Dobre, T., & Vasilescu, M. (2015). Chitosan-vanillin composites with antimicrobial properties. Food Hydrocolloid, 48, 62–71.
Narayanan, A., & Ramana, K. V. (2012). Polyhydroxybutyrate production in Bacillus mycoides DFC1 using response surface optimization for physico-chemical process parameters. Biotech, 3, 2,287–296.
EC. (1997). Commission directive 97/48/EC of 29 July 1997 amending for the second time council directive 82/711/EEC laying down the basic rules necessary for testing migration of the constituents of plastic materials and articles intended to come into contact with foodstuffs (97/48/EC). Official Journal of the European Communities, L.222, 210–215.
Zhang, M., & Thomas, N. L. (2011). Blending polylactic acid with polyhydroxybutyrate: the effect on thermal, mechanical and biodegradation properties. Advances in Polymer Technology, 30(2), 67–79.
Matamoros, L. B., Argaiz, A., & Lopez, M. A. (1999). Individual and combined effects of vanillin and potassium sorbate on Penicillium digitatum, Penicillium glabrum and Penicillium italicum growth. Journal of Food Protection, 62, 540–542.
Prindle, R. F., & Wright, E. S. (1977). Phenolic compounds. In S. S. Block (Ed.), Disinfection, sterilization and preservation (p. 1049). Philadelphia: Lea & Febiger.
Rupasinghe, H. P. V., Boulter-Bitzer, J., Ahn, T., & Odumeru, J. A. (2006). Vanillin inhibits pathogenic and spoilage micro-organisms in vitro and aerobic microbial growth in fresh-cut apples. Food Research International, 39, 575–580.
Moon, K. D., Delaquis, P., Toivonen, P., & Stanich, K. (2006). Effect of vanillin on the fate of Listeria monocytogenes and Escherichia coli O157:H7 in a model apple juice medium and in apple juice. Food Microbiology, 23, 169–174.
Marin, L., Stoica, I., Mares, M., Dinu, V., Bogdan, C. S., & Barboiu, M. (2013). Antifungal vanillin imino-chitosan biodynameric films. Journal of Materials Chemistry B, 1, 3353–3358.
Gabriel, A. A., Karen, J., & Pineda, F. (2014). Influences of vanillin and licorice root extract supplementations on the decimal reduction times of Escherichia coli O157:H7 in mildly heated young coconut liquid endosperm. Food Control, 38, 136–141.
Arrieta, M. P., Castro-López, M. M., Rayón, E., Losada, L. F. B., Lopez-Vilarino, J. M., Lopez, J., & Gonzalez-Rodrguez, M. V. (2014). Plasticized poly(lactic acid)–poly(hydroxybutyrate) (PLA–PHB) blends incorporated with catechin intended for active food packaging applications. Journal of Agricultural and Food Chemistry, 62, 10170–10180.
Kayaci, F., & Uyar, T. (2012). Encapsulation of vanillin/cyclodextrin inclusion complex in electrospun polyvinyl alcohol (PVA) nanowebs: prolonged shelf-life and high temperature stability of vanillin. Food Chemistry, 133, 641–649.
Erceg, M., Kovacic, T., & Klaric, I. (2005). Thermal degradation of poly(3-hydroxybutyrate) plasticized with acetyl tributyl citrate. Polymer Degradation and Stability, 90(2), 313–318.
Sindhu, R., Ammu, B., Binod, P., Sreelatha, K., Deepthi, K., Ramachandran, B., Soccol, C. R., & Pandey, A. (2011). Production and characterization of poly-3-hydroxybutyrate from crude glycerol by Bacillus sphaericus NII 0838 and improving its thermal properties by blending with other polymers. Brazilian Archives of Biology and Technology, 54(4), 783–794.
Ioannis, M., Konteles, S., Kalogeropoulos, N., & Karathanos, V. T. (2009). Thermal oxidation of vanillin affects its antioxidant and antimicrobial properties. Food Chemistry, 114, 791–797.
Stroescu, M., Stoica, G. A., & Mihaela, I. J. (2013). Vanillin release from poly(vinyl alcohol)-bacterial cellulose mono and multilayer films. Journal of Food Engineering., 114, 153–157.
Castro-Lopez, M. M., Lopez-Vilarino, J. M., & Gonzalez-Rodrguez, M. V. (2014). Analytical determination of flavonoids aimed to analysis of natural samples and active packaging applications. Food Chemistry, 150, 119–127.
Mastromatteo, M., Barbuzzi, G., Conte, A., & Del Nobile, M. A. (2009). Controlled release of thymol from zein based film. Innovative Food Science and Emerging Technologies, 10, 222–227.
Kirwin, C. J., & Galvin, J. B. (1993). In G. D. Clayton & F. E. Clayton (Eds.), Patty’s industrial hygiene and toxicology, vol. 2: part A (4th ed., p. 445). New York: Wiley.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Xavier, J.R., Babusha, S.T., George, J. et al. Material Properties and Antimicrobial Activity of Polyhydroxybutyrate (PHB) Films Incorporated with Vanillin. Appl Biochem Biotechnol 176, 1498–1510 (2015). https://doi.org/10.1007/s12010-015-1660-9
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12010-015-1660-9