RESUMO
The objective was to develop and characterize biodegradable films with antimicrobial and antioxidant action, using poly(butylene adipate-co-terephthalate) (PBAT) incorporated with OEO - essential oil (Origanum vulgare). The degradation temperature of the OEO increased after incorporation into the PBAT matrix, however, the degradation of the matrix did not undergo considerable changes. The films showed increase in elongation and modulus of elasticity with presence of OEO, however, it reduced the maximum tension. The permeability of the films was reduced with OEO presence. The spectra (FTIR) showed the presence of the functional groups attributed to the bioactive compounds (Carvacrol) of OEO. The films presented high antioxidant activity and effective antimicrobial action, reducing Staphylococcus aureus in 53 days and psychrotrophic microorganisms in up to 28 days of storage. The films showed to be efficient with antioxidant activity and antimicrobial action with indication to be used as packaging of sliced mozzarella cheese.
Assuntos
Anti-Infecciosos , Queijo , Óleos Voláteis , Origanum , Adipatos , Alcenos , Antibacterianos/farmacologia , Anti-Infecciosos/farmacologia , Antioxidantes/farmacologia , Embalagem de Alimentos , Óleos Voláteis/farmacologia , Poliésteres/farmacologiaRESUMO
The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer production. The cocoa pulp was analyzed for humidity, proteins, lipids, sugars, total soluble solids, organic acids, and minerals. A study was carried out to reduce the cocoa pulp viscosity by enzymatic depectinization, making its use viable in beer production. The cocoa pulp showed relevant quantities of compounds important in fermentation, such as sugars, acids, and minerals. In fermentation using the adjunct, the proportions of pulp used were 10, 30, and 49%. A significant difference was found between the adjunct and all-malt worts. The 30% cocoa pulp concentration as an adjunct for malt in the fermentation medium contributed the most to the fermentative performance of the yeasts at both 15 and 22°C based on the consumption of apparent extract (°Plato), ethanol production, and cellular growth.
Assuntos
Cerveja , Cacau , Fermentação , Ácidos/análise , Ácidos/química , Cerveja/análise , Cacau/química , Cacau/metabolismo , Fenômenos Químicos , Análise de Alimentos , Minerais/análise , Minerais/química , Compostos Orgânicos/análise , Compostos Orgânicos/química , Açúcares/análise , Açúcares/química , ViscosidadeRESUMO
Antimicrobial polyethylene and cellulose based films incorporated with triclosan were studied. The antimicrobial efficacy, the hydrophobicity, microscopic and the mechanical characteristics of the films, as well free energy of adhesion between bacteria and antimicrobial films were evaluated. It was observed that both polyethylene and cellulose based films incorporated with the antimicrobial were homogeneous. Furthermore, the addition of triclosan did not affect mechanical characteristics of the films (P > 0.05). However, triclosan incorporated into polyethylene films reduced its hydrophobicity while antimicrobial cellulose based films became more hydrophobic. The adhesion was thermodynamically favorable between tested bacteria and polyethylene films. On the other hand, the adhesion to triclosan cellulose based film was thermodynamically unfavorable to Staphylococcus aureus and Escherichia coli and favorable to Listeria innocua and Pseudomonas aeruginosa. Polyethylene and cellulose based films showed inhibitory effect against S. aureus and E. coli, being the inhibition halo higher for polyethylene films. This study improves the knowledge about antimicrobial films.
Assuntos
Anti-Infecciosos/farmacologia , Aderência Bacteriana/efeitos dos fármacos , Celulose/química , Embalagem de Alimentos , Polietileno/química , Triclosan/farmacologia , Anti-Infecciosos/química , Fenômenos Químicos , Testes de Sensibilidade a Antimicrobianos por Disco-Difusão , Módulo de Elasticidade , Escherichia coli/efeitos dos fármacos , Interações Hidrofóbicas e Hidrofílicas , Listeria/efeitos dos fármacos , Fenômenos Mecânicos , Microscopia de Força Atômica , Microscopia Eletrônica de Varredura , Pseudomonas aeruginosa/efeitos dos fármacos , Staphylococcus aureus/efeitos dos fármacos , Propriedades de Superfície , Resistência à Tração , Termodinâmica , Triclosan/químicaRESUMO
Active packaging, a new concept in the field of food packaging, has been developed in order to meet the new demands of consumers and the diverse goals existing in the food industry. There are several types of active packaging, including gas, moisture, and UV absorbers, as well as flavor, antioxidant, and antimicrobial releasers. In this review, we aim to highlight recent patents and developments in active packaging, as well as the principles of action for each of these technologies. Active packaging is an innovative area, which allows the production of food products with better sensorial features and extended shelf-life, thus ensuring enhanced food quality and safety. It is important to inform consumers about this new technology, since it may be a revolutionary tool in the food technology area.