Biofilm is a structured community of microorganisms adhering to surfaces of various polymeric materials used in food packaging. Microbes in the biofilm may affect food quality. However, the presence of biofilm can ensure biodegradation of discarded packaging. This work aims to evaluate a biofilm formation on the selected biodegradable polymer films: poly (lactic acid) (PLA), poly (butylene adipate-co-terephthalate) (PBAT), and poly (butylene succinate) (PBS) by selected bacterial strains; collection strains of Escherichiacoli, Staphylococcusaureus; and Bacillus pumilus, Bacillussubtilis, Bacillustequilensis, and Stenotrophomonasmaltophilia isolated from dairy products. Three different methods for biofilm evaluation were performed: the Christensen method, 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, and fluorescence microscopy. High biofilm formation was confirmed on the control PBS film, whereas low biofilm formation ability was observed on the PLA polymer sample. Furthermore, the films with incorporated antimicrobial compounds (thymol or eugenol) were also prepared. Antimicrobial activity and also reduction in biofilm formation on enriched polymer films were determined. Therefore, they were all proved to be antimicrobial and effective in reducing biofilm formation. These films can be used to prepare novel active food packaging for the dairy industry to prevent biofilm formation and enhance food quality and safety in the future.

The effect of the high-pressure homogenization (HPH) process (one-stage; applied pressure of 10 MPa and 20 MPa) and furcellaran addition (0.25% and 0.50%, w/w) on the physicochemical and rheological properties of chocolate milk drinks was evaluated. Non-homogenized samples and the milk sample used to produce all model chocolate milk drink samples were also evaluated for comparison. The addition of furcellaran and the HPH process significantly influenced the monitored characteristics of the model samples. In particular, the addition of furcellaran caused an increase in shear stress and viscosity, and HPH also had a noticeable effect on these rheological properties. From the results obtained, it can be concluded that the model samples of chocolate milk drinks exhibited a pseudoplastic behavior. Furthermore, the results of the physicochemical analyses showed a slight increase in dry matter and total soluble solids contents due to furcellaran addition. The solid particle sedimentation values of the tested samples decreased due to furcellaran addition (up to 11.99%.). In addition to the effect on rheological properties, the HPH regime slightly increased the sample’s pH values (6.80–6.81). The application of HPH and furcellaran addition may appear advantageous in manufacturing chocolate milk drinks (or dairy-based suspensions) with enhanced physical, flow and sensory properties.