Filme biodegradável incorporado de óleo essencial de orégano encapsulado

Abstract

The globally concern about waste generation has forced industries to seek alternative and sustainable manners to their productive process. In this way, food industry has looked for recyclable and biodegradable packages. Nevertheless, with the intention of promoting longer shelf life to processed foods, active packages have been developed. They have the ability of releasing active substances with specific functions over the packaged food, protecting them against microorganisms, bacteria, fungus and even oxygen, all preponderant factors on food degradation process. This work produced and characterized on mechanical, barrier and structural properties a biodegradable extruded film from a blend of poly (butylene adipate co-terephthalate) and tapioca starch incorporated of microcapsules obtained from oregano essential oil by gelling process. The microcapsules showed decomposition temperature of 275oC, average diameter around 376 µm and a porous surface, according to images from MEV. FTIR spectrums did not identify any new interactions on the film matrix with addition of microcapsules or free oil. Images of MEV showed the presence of microcapsules in the film. The films incorporated of microcapsules showed 3,35 ± 0,20 MPa of tensile resistance, which was lower than the ones obtained for the control film and the film with free addition of oil. The puncture resistance was 14,724 ± 3,551 N, not showing significant difference for the results obtained for the other samples. Its water vapour permeability was 5,183 ± 0,058 104 g.m-1.h-1.Pa-1. The film showed antimicrobial activity against S. aureus. The films showed promising application as active packaging for foods.