Federal Institute of Education, Science and Technology of Santa Catarina (IFSC), Campus Lages, Rua Heitor Villa Lobos, 222, 88506-400, Lages, SC, Brazil; University of Campinas (UNICAMP), School of Food Engineering (FEA), Graduate Program in Food Engineering, Monteiro Lobato St., 80, 13083-862, Campinas, SP, Brazil.
University of Planalto Catarinense (UNIPLAC), Graduation Program in Environment and Health, Av. Mal. Castelo Branco, 170, 88680-000, Lages, SC, Brazil.
Int J Biol Macromol. 2021 Oct 31;189:544-553. doi: 10.1016/j.ijbiomac.2021.08.146. Epub 2021 Aug 24.
In this study, biodegradable films produced with starch, citric pectin, and functionalized with antioxidant compounds from feijoa (Acca sellowiana (Berg) Burret) were in situ applied for the conservation of ground beef, bread, and grapes. The results demonstrated that the films produced were an excellent source of stable antioxidant compounds, with antimicrobial activity against Escherichia coli, Salmonella, and Shigella. The bioactive films based on biological macromolecules positively stabilized the polyunsaturated fatty acids and deterioration reactions in ground beef. The release of bioactive compounds from the films was responsible for inhibiting molds and yeasts in bread, increasing their shelf life for 30 days of storage. The application of film coating and packaging in grapes increased postharvest conservation and maintained steady physicochemical characteristics. Therefore, the innovative films produced can release bioactive compounds with antioxidant and antimicrobial activity, and consequently, can be proposed as an effective material for food conservation, increasing the shelf life of perishable food products.
本研究采用淀粉、柠檬酸果胶，并添加费约果（Acca sellowiana (Berg) Burret）抗氧化化合物对其进行功能化，原位制备可用于保鲜碎牛肉、面包和葡萄的可生物降解薄膜。结果表明，所制备的薄膜是稳定抗氧化化合物的良好来源，对大肠杆菌、沙门氏菌和志贺氏菌具有抗菌活性。基于生物大分子的生物活性薄膜可有效稳定碎牛肉中的多不饱和脂肪酸并抑制其降解反应。薄膜中生物活性化合物的释放可抑制面包中的霉菌和酵母菌，将面包的保质期延长 30 天。在葡萄上应用涂膜和包装可增加采后保鲜效果，维持其稳定的理化特性。因此，所制备的创新性薄膜可释放具有抗氧化和抗菌活性的生物活性化合物，可作为食品保鲜的有效材料，延长易腐食品的保质期。
