Garcia Vitor Augusto Dos Santos, Rodrigues Giovana de Menezes, Monteiro Victória Munhoz, Carvalho Rosemary Aparecida de, da Silva Camila, Yoshida Cristiana Maria Pedroso, Martelli Silvia Maria, Velasco José Ignacio, Matta Fakhouri Farayde
Faculty of Agricultural Sciences, São Paulo State University (UNESP), Av. Universitária, 3780, Botucatu 18610-034, SP, Brazil.
Faculty of Engineering, Federal University of Grande Dourados, Dourados 79804-970, MS, Brazil.
Polymers (Basel). 2025 Jul 6;17(13):1882. doi: 10.3390/polym17131882.
The objective of this work was to produce and characterize active gelatin-acerola packaging films based on gelatin incorporated with different concentrations of acerola pulp and applied to evaluate the stability of meat products in packaging. The active films were produced by casting using gelatin (5%), sorbitol (0,1%), and acerola pulp (60, 70, 80, and 90%). The characterization of the acerola pulp was carried out. Visual aspects, thickness, pH, water vapor permeability, and total phenolic compounds were characterized in the films. The commercial acerola pulp presented the characteristics within the identity and quality standards. A good film formation capacity was obtained in all formulations, presenting the color parameters tending to red coloration, characteristic of the acerola pulp. The total phenolic compounds content ranged from 2.88 ± 70.24 to 3.94 ± 96.05 mg GAE/100 g, with 90 g of acerola pulp per 100 g of filmogenic solution. This film formulation was selected to apply in a vacuum pack of beef and chicken samples, analyzing the weight loss, color parameters, pH, water holding capacity, shear strength after 9 days of refrigeration storage, and soil biodegradability. Additionally, beef and chicken (in nature) were stored under the same conditions without using the wrapping film. The beef and chicken samples showed greater water retention capacity and color maintenance over the storage period compared to the control (without film addition). This way, active gelatin-acerola films can be considered a sustainable packaging alternative to preserve meat products.
这项工作的目的是制备并表征基于明胶与不同浓度针叶樱桃果肉混合的活性明胶 - 针叶樱桃包装薄膜，并应用于评估肉类产品在包装中的稳定性。通过流延法制备活性薄膜，使用的材料有明胶（5%）、山梨醇（0.1%）和针叶樱桃果肉（60%、70%、80%和90%）。对针叶樱桃果肉进行了表征。对薄膜的外观、厚度、pH值、水蒸气透过率和总酚化合物进行了表征。市售针叶樱桃果肉的特性符合身份和质量标准。所有配方都具有良好的成膜能力，其颜色参数倾向于呈现针叶樱桃果肉特有的红色。每100克成膜溶液中含有90克针叶樱桃果肉时，总酚化合物含量在2.88±70.24至3.94±96.05毫克没食子酸当量/100克之间。选择该薄膜配方应用于牛肉和鸡肉样品的真空包装，分析冷藏储存9天后的重量损失、颜色参数、pH值、持水能力、剪切强度以及土壤生物降解性。此外，将牛肉和鸡肉（原样）在相同条件下储存，不使用包装薄膜。与对照组（不添加薄膜）相比，牛肉和鸡肉样品在储存期间表现出更高的保水能力和颜色保持能力。因此，活性明胶 - 针叶樱桃薄膜可被视为一种可持续的包装替代品，用于保存肉类产品。
