Desenvolvimento de embalagem ativa à base de soro de leite com antioxidante bht: aplicação em carne moída

Abstract

The development of sustainable active packaging is a promising alternative for reducing the inappropriate disposal of whey. It is based on the need to add value to whey, a by-product of the dairy industry, and minimize lipid oxidation in fatty meats, a problem that affects food quality and safety. This study proposed the development of an active biofilm based on cryoconcentrated whey, incorporating BHT (butylated hydroxytoluene) in different concentrations as an antioxidant, sodium alginate as a structural reinforcement, and glycerol as a plasticizer. Its physicochemical properties were characterized, and its effectiveness in protecting beef against lipid oxidation was evaluated. The biofilms had average moisture content of 8%, ash content of less than 2%, water solubility of 60%, and high resistance, with an average tensile strength of 21.4 MPa and elongation percentage of 2.1%. The biofilms showed an average mass loss of 42% after 14 days in soil and high-water vapor permeability. Regarding the application to ground beef during refrigerated storage, the films with BHT showed slight effective protection against lipid oxidation for six days, compared to plastic film or film without BHT. There was darkening of the ground beef as well as a drop in pH during the evaluation period, in addition to a drier surface structure. The characteristics of the meat suggest future studies on its application in sausages with rapid drying of the dough. There was darkening of the ground meat as well as a drop in pH during the evaluation period, in addition to a drier surface structure in the meat samples covered with bench biofilms. The characteristics of meat suggest future studies on its application in sausages, where rapid drying of the mixture is necessary.