Thermoplastic starch/poly(butylene adipate-co-terephthalate) blown film with maltol and ethyl maltol preserving cake quality: Morphology and antimicrobial function.

Maltol (MT) and ethyl maltol (EM) are flavoring compounds that release vapors into headspace, exerting antimicrobial effects and extending food shelf-life. This study investigated biodegradable films for packaged bakery quality. Biodegradable films (40 % polybutylene adipate terephthalate and 60 % thermoplastic starch) were produced via extrusion for films with varying MT and EM contents (1, 3, and 5 %). Scanning electron microscopy revealed smoother and more homogeneous film cross-sections with MT/EM, indicating reduced surface wrinkling. Fourier-transform infrared spectroscopy analysis suggested modified OH and CH stretching due to hydrogen bonding between TPS and EM/MT. The XRD pattern showed sharp MT crystallization, modifying crystal polymorphs of starch and PBAT. EM and MT films exhibited against Staphylococcus aureus after 24 h. Moreover, EM/MT films effectively delayed fungal growth in butter cake, inhibiting mold growth in butter cake more than twofold. These findings suggest that volatile compounds like MT/EM have promising potential for incorporation into PBAT/TPS films, creating active bakery packaging.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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