foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-4-498-505foodsyst-915Research ArticleСтатьиAntimicrobial potato starch — based films incorporating lactic acidАнтимикробные пленки на основе картофельного крахмала с добавлением молочной кислотыhttps://orcid.org/0009-0004-8138-4727ПутиловВ. Э.PutilovV. E.

Путилов Владислав Эдуардович — лаборант-исследователь, Лаборатория биотехнологии и биоинженерии, Всероссийский научно-исследовательский институт пищевых добавок; Магистр, факультет биотехнологии, Национальный исследовательский университет ИТМО

190000, Санкт-Петербург, Литейный пр., 55,

191002, Санкт-Петербург, ул. Ломоносова, 9 

Vladislav E. Putilov, Research Assistant, Laboratory of Biotechnology and Bioengineering, All-Russian Research Institute of Food Additives; Master’s Student, Faculty of Biotechnology, ITMO University 

55, Liteiny pr., 190000, St. Petersburg,

9, Lomonosova Str., 191002, St. Petersburg

vladislav.e.putilov@gmail.comhttps://orcid.org/0000-0003-0088-2704НепомнящийА. П.NepomnyashchiyA. P.

Непомнящий Анатолий Павлович — научный сотрудник, Лаборатория биотехнологии и биоинженерии

190000, Санкт-Петербург, Литейный пр., 5

Anatoliy P. Nepomnyashchiy, Research Scientist, Laboratory of Biotechnology and Bioengineering

55, Liteiny pr., 190000, St. Petersburg

nepomnyashiy.95@mail.ruhttps://orcid.org/0000-0002-1037-5629ПричепаА. О.PrichepaA. O.

Причепа Артем Олегович — младший научный сотрудник, Лаборатория биотехнологии и биоинженерии

190000, Санкт-Петербург, Литейный пр., 5

Artem O. Prichepa, Junior Research Scientist, Laboratory of Biotechnology and Bioengineering

55, Liteiny pr., 190000, St. Petersburg

prichepa.a@yandex.ruhttps://orcid.org/0000-0002-0630-7658БеловаД. Д.BelovaD. D.

Белова Дарья Дмитриевна — старший научный сотрудник, Лаборатория биотехнологии и биоинженерии

190000, Санкт-Петербург, Литейный пр., 5

Daria D. Belova, Senior Research Scientist, Laboratory of Biotechnology and Bioengineering

55, Liteiny pr., 190000, St. Petersburg

antonina-daria@mail.ruhttps://orcid.org/0000-0002-4208-9299ШароваН. Ю.SharovaN. Yu.

Шарова Наталья Юрьевна — доктор технических наук, профессор РАН, заместитель директора по научной работе, Всероссийский научно-исследовательский институт пищевых добавок; доцент практики, факультет биотехнологий, Национальный исследовательский университет ИТМО

190000, Санкт-Петербург, Литейный пр., 55,

191002, Санкт-Петербург, ул. Ломоносова, 9 

 

Natalya Yu. Sharova, Doctor of Technical Sciences, Professor of the Russian Academy of Sciences, Deputy Director for Research, All-Russia Research Institute for Food Additives; Docent of the Practice, Faculty of Biotechnology, ITMO University

55, Liteiny pr., 190000, St. Petersburg,

9, Lomonosova Str., 191002, St. Petersburg

natalya_sharova1@mail.ruВсероссийский научно-исследовательский институт пищевых добавок; Национальный исследовательский университет ИТМОРоссияAll-Russian Research Institute of Food Additives; ITMO UniversityRussian FederationВсероссийский научно-исследовательский институт пищевых добавокРоссияAll-Russian Research Institute of Food AdditivesRussian Federation20252801202684498505Copyright © Putilov V.E., Nepomnyashchiy A.P., Prichepa A.O., Belova D.D., Sharova N.Y., 20262026Путилов В.Э., Непомнящий А.П., Причепа А.О., Белова Д.Д., Шарова Н.Ю.Putilov V.E., Nepomnyashchiy A.P., Prichepa A.O., Belova D.D., Sharova N.Y.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/915

The aim of the work was to produce and assess properties of biodegradable antimicrobial films based on potato starch, glycerin and lactic acid as functional additives for food packaging. Films were produced by the casting method from the solution: 2 % (w/v) starch dispersion was gelatinized (70 ± 1 °C, 30 min), glycerin (0.4 %) and lactic acid (1.0 %) were added, the mixture was degased, poured and dried (60 °C, 24 h), and then conditioned (48 h, 23 ± 2 °C). Thickness, mechanical and barrier properties as well as the antimicrobial activity were measured. The antimicrobial activity was determined by the disc diffusion method on the LB nutrient medium with Escherichia coli and Bacillus subtilis as test cultures, 30 µg tetracycline as a positive control and sterile filter paper disc as a negative control (comparison with free lactic acid). The films obtained were optically homogeneous, without macro defects, and had a thickness of 0.09–0.11 mm. Films demonstrated high tensile strength of 74.8 ± 7.4 MPa and elongation of 23.7 ± 4.6 % (n = 10). Water vapor transmission rate was 1290.7 ± 60.8 g · m–2 · day, vapor permeability coefficient was 2.05 ´ 10–4 g · m · m–2 · day–1 · Pa–1 (90 % relative humidity of air). With that, in dry conditions (relative humidity of about 0 %), quite low gas permeability in terms of O2/CO2 was recorded (lower than the threshold of the calculation of the stationary permeability). Analysis of the antimicrobial activity by the disc diffusion method showed that the films formed inhibition zones (E. coli: 10.67 ± 1.53 mm; B. subtilis: 10.67 ± 0.58 mm) that were comparable with free lactic acid (9.67 ± 0.58 and 12.00 ± 1.00 mm, respectively). The combined results confirm that starch films with lactic acid have high barrier properties (in the dry phase) and antimicrobial activity (upon contact with the moist surface), which make them promising for using as active packaging for chilled meat and dairy products and as a functional layer in multi-layer films.

Цель работы — получение и оценка свойств биоразлагаемых антимикробных пленок на основе картофельного крахмала, глицерина и молочной кислоты как функциональных добавок для пищевой упаковки. Пленки получали методом литья из раствора: 2 % (масс./об.) дисперсию крахмала желатинизировали (70 ± 1 °C, 30 мин), вводили глицерин (0,4 %) и молочную кислоту (1,0 %), дегазировали, разливали и сушили (60 °C, 24 ч), затем кондиционировали (48 ч, 23 ± 2 °C). Измеряли толщину, механические и барьерные свойства, а также антимикробную активность (диск-диффузионный метод на питательной среде LB, тест-культуры Escherichia coli и Bacillus subtilis; положительный контроль — тетрациклин 30 мкг, отрицательный контроль — стерильный диск фильтровальной бумаги; сравнение со свободной молочной кислотой). Полученные пленки были оптически однородными, без макродефектов, толщиной 0,09–0,11 мм. Пленки продемонстрировали высокую прочность при растяжении 74,8 ± 7,4 МПа и относительном удлинении 23,7 ± 4,6 % (n = 10). Скорость переноса водяного пара составила 1290,7 ± 60,8 г · м–2 · сут, коэффициент паропроницаемости — 2,05 ´ 10–4  г · м · м–2 · сут–1 · Па–1 (относительная влажность воздуха 90 %); при этом в  сухих условиях (относительная влажность около 0 %) фиксировалась крайне низкая газопроницаемость по O2/CO2 (ниже порога расчета стационарной проницаемости). При анализе антимикробной активности диско-диффузионным методом пленки формировали зоны ингибирования роста (E. coli: 10,67 ± 1,53 мм; B. subtilis: 10,67 ± 0,58 мм), сопоставимые со свободной молочной кислотой (соответственно 9,67 ± 0,58 и 12,00 ± 1,00 мм). Совокупность результатов подтверждает, что крахмальные пленки с молочной кислотой обладают высокими барьерными свойствами (в сухой фазе) и антимикробной активностью (при контакте с влажной поверхностью), что делает их перспективными для использования в качестве активной упаковки охлажденных мясных и молочных продуктов и как функциональный слой в многослойных пленках.

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The authors declare that there are no conflicts of interest present.