Anhydrides as antimycotic agents added to polyethylene films for food packaging

Abstract

Abstract Incorporation of free acids or salts of antimycotic food additives, including propionic acid, benzoic acid or sorbic acid, into low‐density polyethylene (LDPE) films failed to inhibit mould growth when the films contacted inoculated media. However, LDPE films into which benzoic anhydride was incorporated exhibited antimycotic activity when in contact with media and cheese. Benzoic anhydride, which had been added to LDPE film, was hydrolysed within 5h and detected as benzoic acid in potato dextrose agar (PDA) and cheese after contact with the film. LDPE films, into which 1% benzoic anhydride was incorporated, completely inhibited Rhizopus stolonifer. Penicillium spp., and Aspergillus toxicarius growth on PDA. Lower amounts of anhydride partially inhibited growth by increasing the lag phase and reducing the rate of growth in most cases. LDPE films incorporated with 0.5–2% benzoic anhydride delayed mould growth on cheese. These data suggest that addition of antimycotic agents to LDPE during film manufacture may be a feasible way of controlling surface mould growth in foods such as cheese.