Development of a novel antimicrobial film based on chitosan with LAE (ethyl-Nα-dodecanoyl-l-arginate) and its application to fresh chicken

• Development of antimicrobial chitosan-based films that release LAE
• The antimicrobial capacity of the chitosan-LAE composite exceeds that of chitosan.
• The antimicrobial efficiency of LAE containing films is higher against Gram positive bacteria.
• Application of the film as wrapping improved the quality of fresh chicken fillets.

Chitosan (CS) films incorporating the antimicrobial compound ethyl-Nα-dodecanoyl-l-arginate (LAE) were developed for food packaging applications. Cast chitosan films were made with 1, 5 or 10% LAE and 20% glycerol in the film forming solution. Optical properties, release of LAE and antimicrobial activity of developed films was determined. The minimum inhibitory concentration (MIC) and the minimum biocide concentration (MBC) of LAE were determined. CS films with LAE were transparent and uniform, without discontinuities or visible particles and no visual differences could be perceived between CS and CS-LAE films. When in contact with an aqueous food simulant, the agent was fully released following a Fickian behavior in a few hours at 4 and 28 °C. Antimicrobial activity of films against mesophiles, psychrophiles, Pseudomonas spp., colifoms, lactic acid bacteria, hydrogen sulfide-producing bacteria, yeast and fungi, was evaluated at two, six and eight days for its application on chicken breast fillets. Films were active against bacteria, yeasts and fungi in liquid and solid media. CS films evidenced antimicrobial activity in the range 0.47–2.96 log reductions, while CS-5%LAE film produced 1.78–5.81 log reduction. Results highlighted that LAE incorporation in a chitosan-based packaging structure may provide a relevant antimicrobial activity that could improve the stability of fresh poultry products.