This document describes the input parameters of the LAE antimicrobial compounds that will be used to enhance the conservation of cheese. This table is in connection with the deliverable 3.2.

The objective of the deliverable 3.2 was to identify and characterize the active functionalities, namely antimicrobial compounds and oxygen scavengers, and the intelligent functionalities, namely the RFID based biosensor, to be included in packaging in order to improve and control the storage of targeted products packaged with the new PHBV packaging. To achieve the active functionalites objective (regarding antimicrobial compounds), the best anti-microbial molecules were selected depending on their Minimum Inhibitory Concentration (MIC), their Admissible Daily Intake (ADI) and odor threshold value (if any). The quantity to be added in the packaging material was calculated thanks to the modeling. Analysis of the literature and the study of the exposure assessment have permitted to select the LAE for cheese.

LAE is a non-volatile molecule. It is intended to migrate into food when intimate contact between packaging and food is achieved. This migration will depend on the diffusivity value of LAE in the polymer matrix and the partition coefficient KPL between polymer and food.The LAE concentration in food should be compared to the MIC value and the admissible dose intake (ADI) to confirm the potential action of LAE as antimicrobial compounds for cheese.

This present table is a summary of technical data on LAE used to dimension active based packaging for cheese containing LAE.