Martins Paola Chaves, Bagatini Daniela Cardozo, Martins Vilásia Guimarães
School of Chemistry and Food, Federal University of Rio Grande (FURG), Avenida Itália km 8, Carreiros, Rio Grande, RS 96203900 Brazil.
J Food Sci Technol. 2021 Apr;58(4):1562-1573. doi: 10.1007/s13197-020-04668-z. Epub 2020 Aug 7.
Active packaging produced from biodegradable polymers and essential oil could have a great value to food industries. This study aimed to evaluate the effect of the addition of oregano essential oil (OEO) on rice starch films and its application as packaging for fish fillets. Several concentrations of OEO were added to the films, the film added with 4.5% OEO showed lower permeability to water vapor 3.7 g mm kPa m day, intermediate solubility of 24% and high tensile strength (4.4 MPa) while the standard film (without the addition of OEO) presented 8.8 g mm kPa m day, 25.8% and 2.2 MPa, respectively. Packed fish fillets with the active film showed an increase in its shelf life when compared to the standard film. Packaged fish fillets in OEO films showed greater resistance (13.4 N), less oxidation (1.65 mg malonaldehyde/kg of sample) and less microbiological growth 10 CFU/g in 6 days of storage, while packaged fish fillets in standard film showed lower resistance (10.4 N), higher oxidation (1.88 mg malonaldehyde/kg of sample) and higher microbiological growth 10 CFU/g. Thus, the active packaging developed had the capacity to increase the shelf life of a perishable product that has great interest of food industries.
由可生物降解聚合物和香精油制成的活性包装对食品工业可能具有巨大价值。本研究旨在评估添加牛至精油（OEO）对大米淀粉膜的影响及其作为鱼片包装的应用。向膜中添加了几种浓度的OEO，添加4.5%OEO的膜对水蒸气的渗透率较低，为3.7 g·mm/(kPa·m·天)，溶解度为中等的24%，拉伸强度高（4.4 MPa），而标准膜（未添加OEO）的渗透率分别为8.8 g·mm/(kPa·m·天)、25.8%和2.2 MPa。与标准膜相比，用活性膜包装的鱼片保质期延长。用OEO膜包装的鱼片在储存6天时显示出更大的抵抗力（13.4 N）、更少的氧化（1.65 mg丙二醛/千克样品）和更少的微生物生长（10 CFU/g），而用标准膜包装的鱼片显示出更低的抵抗力（10.4 N）、更高的氧化（1.88 mg丙二醛/千克样品）和更高的微生物生长（10 CFU/g）。因此，所开发的活性包装有能力延长易腐产品的保质期，这对食品工业具有重大意义。
