Biodegradable antimicrobial coatings based on polylactide films modified with titanium dioxide

据估计，30%的食品由于变质和不准确的最佳食用日期而浪费。食品的过早腐败主要是由于加工过程中获得的微生物群落的水平，但更重要的是类型。延长食品货架期的最有效方法是减少有害微生物的携带。这在食品加工中是具有挑战性的，因为在加工过程中微生物在食品表面上的快速积累抵消了操作前卫生的益处。以下将对基于二氧化钛改性聚乳酸的新型抗菌涂层进行概念验证研究。聚乳酸是一种可生物降解的聚合物，无毒，并且不会隔离二氧化钛产生的抗菌自由基。在当前的研究中，抗菌涂层的抗菌性能将通过用臭氧水冲洗来增强，臭氧水将在与聚乳酸膜内的固定化二氧化钛相互作用期间降解为自由基。在实际应用中，这将有助于过程中的卫生，以保持食品接触表面上的低微生物负荷。本研究的另一个独特之处是通过使用下一代测序来鉴定特定的腐败微生物。通过识别导致腐败的特定微生物，将有可能进行相关的验证研究，并验证涂层在加工环境中的功效。目前的研究将集中在与生家禽相关的腐败微生物，但通用方法可以应用于其他食品和医疗保健部门。

It has been estimated that 30% of food produced is lost to waste due to spoilage and inaccurate Best Before dates. The premature spoilage of foods is mainly due to the level, but more importantly types, of microflora acquired during processing. To most effective approach to extend the shelf-life of foods is to reduce to carriage of potent spoilage microbes. This is challenging in food processing due to the rapid accumulation of microbes on food surfaces during processing that negates benefits derived from pre-operational sanitation. The following will undertake a proof-of-concept study on a novel antimicrobial coating based on polylactide modified with titanium dioxide. Polylactide is a biodegradable polymer that is non-toxic and critically does not sequester the antimicrobial free radicles generated by titanium dioxide. In the current study, the antimicrobial properties of the antimicrobial coating will be enhanced through rinsing with ozonated water that will be degraded to free radicles during interaction with immobilized titanium dioxide within the polylactide film. In practical application this will facilitate in-process sanitation to maintain a low microbial loading on food contact surfaces. A further unique feature of the current study is the identification of specific spoilage microbes through use of next generation sequencing. By identifying specific microbes responsible for spoilage it will be possible to undertake relevant validation studies and also verify the efficacy of coatings in processing environments. The current study will focus on spoilage microbes associated with raw poultry but the generic approach can be applied to other food and health care sectors.