Zanela Juliano, Shirai Marianne Ayumi, Olivato Juliana Bonametti, Casagrande Maira, Canonico Cristian Medrado, Wagner Júnior Américo, Yamashita Fabio
Department of Food Science and Technology, State University of Londrina, Rod. Celso Garcia Cid (PR 445), Km 380, P.O. Box 6001, Londrina 86051-990, PR, Brazil.
Agronomy School, Federal University of Technology-Paraná, Estrada para Boa Esperança, Km 04, Dois Vizinhos 85660-000, PR, Brazil.
Foods. 2024 Jul 2;13(13):2104. doi: 10.3390/foods13132104.
Plastic pollution and the reduction in synthetic food additives are demands that emerge from consumers, leading to the development of biodegradable plastic materials. The use of essential oils-EOs-has been researched because it is a natural product with antioxidant properties. Due to its nature, EO is composed of volatile compounds that can be lost during extrusion. The aim of this work was to produce active biodegradable starch/PBAT films with the incorporation of neat Eucalyptus citriodora EO (0.5, 1.0, and 1.5%) or EO microencapsulated by spray drying (2.5, 5.0, and 7.5%), aiming at the protection of the EO. The produced films showed adequate mechanical properties (tensile strength ranged from 5.72 to 7.54 MPa and the elongation at break ranged from 319 to 563%). Testing in food simulants showed that the films retained antioxidant activity, being more suitable for use in fatty or non-acid foods, with the microencapsulation process offering protection to the EO during the process.
塑料污染以及合成食品添加剂的减少是消费者提出的要求，这促使了可生物降解塑料材料的发展。人们对使用香精油（EOs）进行了研究，因为它是一种具有抗氧化特性的天然产品。由于其性质，EO由挥发性化合物组成，在挤出过程中可能会损失。这项工作的目的是制备含有纯柠檬桉叶油EO（0.5%、1.0%和1.5%）或通过喷雾干燥微胶囊化的EO（2.5%、5.0%和7.5%）的活性可生物降解淀粉/PBAT薄膜，旨在保护EO。所制备的薄膜表现出足够的机械性能（拉伸强度范围为5.72至7.54MPa，断裂伸长率范围为319至563%）。在食品模拟物中的测试表明，这些薄膜保留了抗氧化活性，更适合用于脂肪类或非酸性食品，微胶囊化过程在该过程中为EO提供了保护。
