Development of Active Biodegradable Films: Starch Films Incorporated with Starch Nanoparticles and Oregano Essential Oil

Journal of Bioengineering, Technologies and Health

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ISSN: 2764-5886
Editor Chefe: Leone Peter Andrade
Início Publicação: 01/10/2018
Periodicidade: Trimestral
Área de Estudo: Ciências Biológicas, Área de Estudo: Bioquímica, Área de Estudo: Genética, Área de Estudo: Imunologia, Área de Estudo: Farmácia, Área de Estudo: Medicina, Área de Estudo: Ciência da computação, Área de Estudo: Química

Development of Active Biodegradable Films: Starch Films Incorporated with Starch Nanoparticles and Oregano Essential Oil

Ano: 2019 | Volume: 2 | Número: 3
Autores: K.L.P. Galván, L.G. Cardoso, J.C. Alves, M.J.G. Salgado, P.P.L.G. Tavares, R.Q. Nascimento, J.B.A. da Silva, J.I. Druzian
Autor Correspondente: K.L.P. Galván | [email protected]

Palavras-chave: PACKAGING. NANOPARTICLES. ANTIMICROBIAL. ESSENTIAL OIL.

Resumos Cadastrados

Resumo Inglês:

The present study aimed to develop biodegradable starch films with starch nanoparticles incorporated with oregano essential oil – OEO (Origanum vulgare), for application as active packaging in food preservation. Film production was performed using the casting method. Three concentrations of oregano essential oil (0.0%, 5.0% and 10%) were studied. The physical and mechanical properties of the films produced were also evaluated. For analysis of antimicrobial efficiency, the methodologies of CLSI and APHA were used. The incorporation of essential oregano oil influenced the performance of the films. The films with 5.0% and 10% OEO showed antimicrobial efficiency when compared to the control.