Filmes biodegradáveis de gelatina e quitosana com adição de óleos essenciais na conservação de presunto embalado a vácuo

Abstract

Due to the large environmental impact caused by packaging made of petroleum and its derivate, it was found necessary to research new biodegradable materials to be applied as packaging on food aiming the maintenance of its physico-chemical, nutritional and sensitivity characteristics. In this context, it is emerging biodegradable packaging, which may be produced from polysaccharides, proteins and/or lipids, all naturally obtained in large scale in the nature. This work objective was to produce and apply biodegradable films based on gelatin and chitosan incorporated with oregano and rosemary essential oils, as antimicrobial and antioxidant packaging on vacuum-sealed sliced ham refrigerated for 35 days. It was determined mechanical properties, water vapor permeability and both antimicrobial and antioxidant properties of the films. To evaluate films efficacy it was run mesophilic aerobes and lactic bacteria analysis, as well as pH, lipid oxidation and colour analysis. Regarding to mesophilic aerobes counting it was not verified significant difference amongst all treatments. However, for lactic bacteria counting, only the ham with oregano film presented low count (<10 UFC/g) during all 35 days test, which may be related with the low pH showed when compared with the other treatments. The films aided lipid oxidation maintenance during all 15 days of storage. The reddish colour showed by the ham, verified by that a* parameter, presented low reduction for oregano and rosemary films, which may be related with mioglobina oxidation. With this work it was possible to produce biodegradable films based on gelatin and chitosan incorporated with essential oils with antimicrobial and antioxidant properties that helped to maintain microbiological and physico-chemical properties for the product, raising up as an alternative to preserve sliced ham.