| Congresso Brasileiro de Microbiologia 2023 | Resumo: 1464-1 | ||||
Resumo:Food packaging is predominantly based on petroleum-derived materials and is single-use. This scenario is concerning in environmental terms, and as a result, the demand for more sustainable products with fewer chemical additives is increasing. Currently, research focused on the advancement of sustainable packaging, utilizing biopolymers and natural ingredients, continues to expand. Therefore, this study focuses on the incorporation of microparticles of thyme essential oil (Thymus vulgaris) into cassava starch film, offering a natural and environmentally friendly alternative for food preservation. The oil-containing particles were produced through complex coacervation with gum arabic and gelatin, and the films were prepared using the casting technique. Film activation was achieved by incorporating coacervates at concentrations ranging from 1% to 10% (w/v). Antimicrobial analyses of the polymeric materials were conducted using the agar diffusion method against the microorganisms S. aureus , E. coli and Penicillium sp. Fragments of 2 x 2 cm of the films were placed, and antimicrobial activity was verified by the formation of inhibition zones and/or reduction in microbial density. Films with particle concentrations equal to or greater than 5% (v/v) exhibited activity against all tested microorganisms. Microparticles with thyme essential oil stood out in inhibiting foodborne pathogens. This behavior may be associated with the polynucleated structure of these particles, as a lower and more sustained release of polynucleated particles is expected. However, there was no significant difference (p<0.05) among the concentrations, suggesting that the antimicrobial action is not associated with the quantity of particles present in the film. Therefore, it can be concluded that this innovative approach not only addresses urgent environmental issues but also meets the demands for safer and healthier foods, as the antimicrobial property of the film can contribute to food safety by inhibiting the growth of unwanted microorganisms and extending the shelf life of food. Palavras-chave: Active packaging, Biopolymers, Food safety, Macromolecules Agência de fomento:Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) e Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) | |||||