Development of active films based on modified starches incorporating the antimicrobial agent lauroyl arginate (LAE) for the food industry

Nonionic (NS), cationic (CS), and anionic (ASs and AShc) starch-based films were developed using the casting method, activated with the cationic surfactant LAE, aiming to provide an alternative to extend the shelf life of food products. Among the characterization results of the films, the addition of LAE made the packaging active, inhibiting the development of the gram-positive bacteria Staphylococcus aureus (more sensitive), the gram-negative Escherichia coli, and the fungus Penicillium sp. In most films, the addition promoted an increase in thickness and, in all films, an increase in flexibility and a decrease in stiffness, acting as a plasticizer or in synergy with glycerol. However, the addition decreased (p < 0.05) the clarity and increased the opacity of the films based on NS and CS. The results demonstrated that the four starches generated films with different characteristics that can be applied in different food products and that the incorporation of LAE tends to prolong the shelf life of the packaged products.