Development of active films poly (butylene adipate co-terephthalate) – PBAT incorporated with oregano essential oil and application in fish fillet preservation
| Autor: | Lucas Guimarães Cardoso, Johnson Clay Pereira Santos, Andréa Lobo Miranda, Alaíse Gil Guimarães, Janice Izabel Druzian, Geany Peruch Camilloto |
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| Rok vydání: | 2017 |
| Předmět: |
chemistry.chemical_classification
Materials science Active packaging Fish fillet 04 agricultural and veterinary sciences 02 engineering and technology Polymer Bacterial growth 021001 nanoscience & nanotechnology Fish products 040401 food science law.invention Food packaging 0404 agricultural biotechnology chemistry law Ultimate tensile strength Organic chemistry Food science 0210 nano-technology Agronomy and Crop Science Essential oil |
| Zdroj: | Industrial Crops and Products. 108:388-397 |
| ISSN: | 0926-6690 |
| DOI: | 10.1016/j.indcrop.2017.06.058 |
| Popis: | The food industry has been using antimicrobial active packaging as a tool for maintaining the quality of highly perishable products such as fish products. The use of synthetic materials, though, causes serious environmental impacts due to inappropriate disposal. Therefore, eco-friendly polymer materials from renewable sources stand out as alternatives to reduce such impacts. This study set out to develop biodegradable antimicrobial films comprising poly(butylene adipate-co-terephthalate) (PBAT) and oregano (Origanum vulgare) essential oil (OEO) for application in fish fillet storage. Films were produced by hot-melt extrusion and characterized as to morphological, mechanical, physical, water barrier, and structural properties. Their bioactive, antioxidant, and antimicrobial activities were also analyzed. OEO incorporation did not affect films’ thermal properties, but the mechanical attributes tensile strength, elongation at break, and elastic modulus were impaired. Scanning electron microscopy images indicated heterogeneous, rough surfaces and cross-sections upon OEO addition. The higher the OEO content, the greater the water vapor permeability. Fourier-transform infrared spectroscopy corroborated the presence of OEO bioactive compounds in the extruded films. Microbiological assays demonstrated the effectiveness of the films in lessening total coliforms, Staphylococcus aureus and psychrotrophic microorganisms. Concerning antioxidant properties, the higher the OEO concentration, the stronger the antioxidant activity. The films produced here were found to be efficient as an active packaging system to control microbial growth in fish fillets. Additionally, their mechanical, thermal, and water barrier properties were demonstrated to be suitable for food packaging applications. |
| Databáze: | OpenAIRE |
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