Orientador(es)
Resumo(s)
The development of active packaging is a relevant topic demanding the development of films with diverse
properties to preserve specific foodstuff. The objective of this work was to obtain extruded TPCS/PBAT films
containing curcumin and evaluate it as an active antimicrobial and antioxidant packaging to protect chia oil
from oxidative degradation. Morphology, thermal, mechanical, antimicrobial, and antioxidant evaluation of the
films were conducted to determine whether the presence of curcumin affected the film’s properties. Infrared
Spectroscopy indicated that curcumin addition affected the crosslinking reaction between citric acid and starch,
which explains the changes in hydrophilicity and mechanical strength of the films. The incorporation of curcumin
conferred antimicrobial activity against Gram-positive (Staphylococcus aureus) and Gram-negative
(Pseudomonas aeruginosa and Escherichia coli) bacteria, as well as antioxidant activity. Films were tested as chia
oil packaging, being verified that they successfully prevented oil degradation under accelerated stability test
(60 °C for 7 days), demonstrating the feasibility of using TPCS/PBAT biodegradable films containing curcumin to
obtain active packaging materials.
Descrição
Palavras-chave
Antimicrobial Bioactivity Biodegradable polymer Chia oil Oxidative degradation
Contexto Educativo
Citação
Campos, Sabrina Silva; Oliveira, Anielle; Moreira, Thaysa Fernandes Moya; Silva, Tamires Barlati Vieira; Silva, Marcos Vieira; Pinto, João A.; Bilck, Ana Paula; Gonçalves, Odinei Hess; Fernandes, Isabel Patrícia; Barreiro, M.F.; Yamashita, Fabio; Valderrama, Patricia; Shirai, Marianne Ayumi; Leimann, Fernanda Vitória (2019). TPCS/PBAT blown extruded films added with curcumin as a technological approach for active packaging materials. Food Packaging and Shelf Life. ISSN 2214-2894. 22, p. 1-9