The potential of ethyl lauroyl arginate (LAE)-based active packaging: current status, technical challenges, and research gaps
Carola Nicosia, Fabio Licciardello
Abstract
Background Ethyl lauroyl arginate (LAE) is a cationic antimicrobial compound generally recognized as safe and globally approved as a food additive. Compared to most food-grade antimicrobials, LAE demonstrates superior efficacy without compromising food flavor or quality and improving food safety. Due to its effectiveness, LAE has been extensively studied for food applications, both as an additive and as an active compound in antimicrobial packaging to delay spoilage and enhance shelf life. Scope and approach While existing reviews have covered LAE's physicochemical properties, mechanisms of action, and use as a food additive and in edible films and coatings, a comprehensive overview of its incorporation into active packaging systems remains lacking. This review addresses the incorporation of LAE into conventional and biobased polymers, focusing on the antimicrobial performance of these systems when applied to food. Additionally, it analyzes LAE release mechanisms into various matrices. Key findings and conclusions Current research is primarily limited to water-soluble biopolymers and solvent-casting methods at the laboratory scale. To address these limitations, future research should focus on non-water-soluble polymers and industrial scale processes, such as thermal processing and coatings, to develop effective, commercially viable LAE-based packaging. Furthermore, hydrophobic polymers exhibit more sustained LAE release than hydrophilic materials. Although no commercial LAE-containing active packaging currently exists, this gap highlights the need for further research toward real-world application. This review provides an overview of recent advances, offering valuable insights for researchers and industry professionals aiming to develop LAE-based active packaging systems that enhance food preservation and reduce waste.