Embalagem ativa com fibra de colágeno e óleos essenciais para acondicionamento de produtos cárneos
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/29699 |
Resumo: | The excessive use of non-biodegradable fossil-based polymers and food waste affect the environment. Biopolymers that can be extracted from industry by-products such as collagen fiber can be exploited for the production of biodegradable films. New technologies can be applied in packaging in order to increase the safety, quality and shelf life of food, where active packaging is the answer to this demand. This study aimed at the development of biodegradable films of collagen fiber and polyvinyl alcohol, adding the essential oils of oregano and rosemary in the matrix of the films, and later applying them as active packaging in a sliced meat product. Through the analysis of minimum inhibitory concentration, minimum bactericidal concentration and micro-atmosphere of the essential oils, the bacteria Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, Listeria monocytogenes (forming biofilm) and Listeria monocytogenes (Scott A), were more susceptible to oregano essential oil. Films based on collagen fiber and polyvinyl alcohol were developed with the addition of 0, 2, 4 and 6% oregano or rosemary essential oil. The films showed antimicrobial activity by disk-diffusion and micro-atmosphere methods against six strains of pathogenic bacteria. Comparing the two essential oils, different behaviors were observed, higher levels of essential oil of oregano to initiate the inhibition of the bacteria Staphylococcus aureus, Escherichia coli and Listeria monocytogenes (Scott A) was necessary, but with the increase in the oil level, they presented the highest inhibitions. For the micro-atmosphere analysis, the bacteria showed a similar behavior, however greater activities were observed for the essential oil of oregano. The incorporation of essential oils promoted physical, structural, optical and mechanical changes in the films. For color, there was a tendency towards greenish-yellow, opacity increased, but brightness (L*) was unaffected. The surface of the films showed differences comparing the oils, these differences can be explained due to the composition of the oils. Greater flexibility of the films was verified with the increase of the essential oil level, due to the greater elongation of the films rupture. Greater inhibition of the DPPH radical was verified for the films with the essential oil of oregano and through the analysis of main compounds it was observed that the films with the addition of the essential oil of oregano presented greater antioxidant activity not only due to the presence of the compounds carvacrol and thymol, but mainly to γ-terpinene and p-cymene. The application of the films as active packaging was performed on sliced meat product, where there were no differences (p>0.05) by the type of essential oil, but by the level (p<0.05) for the parameters of moisture, activity of water, pH and E. coli count. Greater loss of water activity in mortadella was observed on the 9th day of storage for packages with 0 and 6% essential oil. Lower lipid oxidation was observed for packaging with oregano essential oil. Regarding the results, the essential oil of oregano (levels 2 and 4%) proved to be a good alternative for application as a packaging for sliced meat products. |
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Embalagem ativa com fibra de colágeno e óleos essenciais para acondicionamento de produtos cárneosActive packaging with collagen fiber and essential oils for packaging meat productsFilmes biodegradáveisCompostos bioativosVida útilBactérias patogênicasDesperdício de alimentosBiodegradable filmsBioactive compoundsShelf lifePathogenic bacteriaFood wasteCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSThe excessive use of non-biodegradable fossil-based polymers and food waste affect the environment. Biopolymers that can be extracted from industry by-products such as collagen fiber can be exploited for the production of biodegradable films. New technologies can be applied in packaging in order to increase the safety, quality and shelf life of food, where active packaging is the answer to this demand. This study aimed at the development of biodegradable films of collagen fiber and polyvinyl alcohol, adding the essential oils of oregano and rosemary in the matrix of the films, and later applying them as active packaging in a sliced meat product. Through the analysis of minimum inhibitory concentration, minimum bactericidal concentration and micro-atmosphere of the essential oils, the bacteria Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, Listeria monocytogenes (forming biofilm) and Listeria monocytogenes (Scott A), were more susceptible to oregano essential oil. Films based on collagen fiber and polyvinyl alcohol were developed with the addition of 0, 2, 4 and 6% oregano or rosemary essential oil. The films showed antimicrobial activity by disk-diffusion and micro-atmosphere methods against six strains of pathogenic bacteria. Comparing the two essential oils, different behaviors were observed, higher levels of essential oil of oregano to initiate the inhibition of the bacteria Staphylococcus aureus, Escherichia coli and Listeria monocytogenes (Scott A) was necessary, but with the increase in the oil level, they presented the highest inhibitions. For the micro-atmosphere analysis, the bacteria showed a similar behavior, however greater activities were observed for the essential oil of oregano. The incorporation of essential oils promoted physical, structural, optical and mechanical changes in the films. For color, there was a tendency towards greenish-yellow, opacity increased, but brightness (L*) was unaffected. The surface of the films showed differences comparing the oils, these differences can be explained due to the composition of the oils. Greater flexibility of the films was verified with the increase of the essential oil level, due to the greater elongation of the films rupture. Greater inhibition of the DPPH radical was verified for the films with the essential oil of oregano and through the analysis of main compounds it was observed that the films with the addition of the essential oil of oregano presented greater antioxidant activity not only due to the presence of the compounds carvacrol and thymol, but mainly to γ-terpinene and p-cymene. The application of the films as active packaging was performed on sliced meat product, where there were no differences (p>0.05) by the type of essential oil, but by the level (p<0.05) for the parameters of moisture, activity of water, pH and E. coli count. Greater loss of water activity in mortadella was observed on the 9th day of storage for packages with 0 and 6% essential oil. Lower lipid oxidation was observed for packaging with oregano essential oil. Regarding the results, the essential oil of oregano (levels 2 and 4%) proved to be a good alternative for application as a packaging for sliced meat products.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESO uso excessivo de polímeros de origem fóssil não biodegradáveis e o desperdício de alimentos afetam o meio ambiente. Biopolímeros que podem ser extraídos de subprodutos da indústria como a fibra de colágeno podem ser explorados para a produção de filmes biodegradáveis. E novas tecnologias podem ser aplicadas em embalagens com o intuito de aumentar a segurança, qualidade e vida útil de alimentos, onde as embalagens ativas são a resposta para essa demanda. Este estudo visou o desenvolvimento de filmes biodegradáveis de fibra de colágeno e álcool polivinílico, adicionando os óleos essenciais de orégano e alecrim na matriz dos filmes, e posteriormente aplicar como embalagem ativa em produto cárneo fatiado. Através das análises de concentração inibitória mínima, concentração bactericida mínima e micro-atmosfera dos óleos essenciais, as bactérias Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, Listeria monocytogenes (formadora de biofilme) e Listeria monocytogenes (Scott A), foram mais susceptíveis ao óleo essencial de orégano. Foram desenvolvidos filmes à base de fibra de colágeno e álcool polivinílico com a adição de 0, 2, 4 e 6% de óleo essencial de orégano ou alecrim. Os filmes apresentaram atividade antimicrobiana pelos métodos de disco-difusão e micro-atmosfera contra seis cepas de bactérias patogênicas. Comparando os dois óleos essenciais, comportamentos diferentes foram observados, maiores níveis do óleo essencial de orégano para iniciar a inibição das bactérias Staphylococcus aureus, Escherichia coli e Listeria monocytogenes (Scott A) foi necessário, porém com o aumento do nível do óleo apresentaram as maiores inibições. Para a análise de micro-atmosfera, as bactérias apresentaram um comportamento parecido, porém maiores atividades foram observadas para o óleo essencial de orégano. A incorporação dos óleos essenciais promoveram modificações físicas, estruturais, ópticas e mecânicas nos filmes. Para a cor, houve uma tendência ao amareloesverdeado, a opacidade aumentou, mas o brilho (L*) não foi afetado. A superfície dos filmes apresentaram diferenças comparando os óleos, estas diferenças podem ser explicadas devido a composição dos óleos. Maior flexibilidade dos filmes foi verificado com o aumento do nível de óleo essencial, devido maior alongamento de ruptura dos filmes. Maior inibição do radical DPPH foi verificado para os filmes com o óleo essencial de orégano e através da análise de compostos principais foi observado que os filmes com adição do óleo essencial de orégano apresentaram maior atividade antioxidante não somente através da presença dos compostos carvacrol e timol, mas principalmente ao γ-terpineno e p-cimeno. A aplicação dos filmes como embalagem ativa foi realizada em produto cárneo fatiado, onde não houve diferenças (p>0,05) pelo tipo de óleo essencial, mas sim para o nível (p<0,05) para os parâmetros de umidade, atividade de água, pH e contagem de E. coli. Maior perda de atividade de água na mortadela foi observada no 9° dia de armazenamento para as embalagens com 0 e 6% de óleo essencial. Menor oxidação lipídica foi constatado para a embalagem com o óleo essencial de orégano. Em relação aos resultados, o óleo essencial de orégano (níveis 2 e 4%) apresentou ser uma boa alternativa para a aplicação como embalagem para produtos cárneos fatiados.Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências RuraisMello, Renius de Oliveirahttp://lattes.cnpq.br/5893449692053937Oliveira, Mari Silvia Rodrigues deBezerra, Aline SobreiraKubota, Ernesto HashimeMachado, Mirian Ribeiro GalvãoGandra, Eliezer ÁvilaThiel, Suslin Raatz2023-07-17T17:23:55Z2023-07-17T17:23:55Z2023-03-31info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfhttp://repositorio.ufsm.br/handle/1/29699porAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2023-07-17T17:23:55Zoai:repositorio.ufsm.br:1/29699Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2023-07-17T17:23:55Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Embalagem ativa com fibra de colágeno e óleos essenciais para acondicionamento de produtos cárneos Active packaging with collagen fiber and essential oils for packaging meat products |
title |
Embalagem ativa com fibra de colágeno e óleos essenciais para acondicionamento de produtos cárneos |
spellingShingle |
Embalagem ativa com fibra de colágeno e óleos essenciais para acondicionamento de produtos cárneos Thiel, Suslin Raatz Filmes biodegradáveis Compostos bioativos Vida útil Bactérias patogênicas Desperdício de alimentos Biodegradable films Bioactive compounds Shelf life Pathogenic bacteria Food waste CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Embalagem ativa com fibra de colágeno e óleos essenciais para acondicionamento de produtos cárneos |
title_full |
Embalagem ativa com fibra de colágeno e óleos essenciais para acondicionamento de produtos cárneos |
title_fullStr |
Embalagem ativa com fibra de colágeno e óleos essenciais para acondicionamento de produtos cárneos |
title_full_unstemmed |
Embalagem ativa com fibra de colágeno e óleos essenciais para acondicionamento de produtos cárneos |
title_sort |
Embalagem ativa com fibra de colágeno e óleos essenciais para acondicionamento de produtos cárneos |
author |
Thiel, Suslin Raatz |
author_facet |
Thiel, Suslin Raatz |
author_role |
author |
dc.contributor.none.fl_str_mv |
Mello, Renius de Oliveira http://lattes.cnpq.br/5893449692053937 Oliveira, Mari Silvia Rodrigues de Bezerra, Aline Sobreira Kubota, Ernesto Hashime Machado, Mirian Ribeiro Galvão Gandra, Eliezer Ávila |
dc.contributor.author.fl_str_mv |
Thiel, Suslin Raatz |
dc.subject.por.fl_str_mv |
Filmes biodegradáveis Compostos bioativos Vida útil Bactérias patogênicas Desperdício de alimentos Biodegradable films Bioactive compounds Shelf life Pathogenic bacteria Food waste CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Filmes biodegradáveis Compostos bioativos Vida útil Bactérias patogênicas Desperdício de alimentos Biodegradable films Bioactive compounds Shelf life Pathogenic bacteria Food waste CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The excessive use of non-biodegradable fossil-based polymers and food waste affect the environment. Biopolymers that can be extracted from industry by-products such as collagen fiber can be exploited for the production of biodegradable films. New technologies can be applied in packaging in order to increase the safety, quality and shelf life of food, where active packaging is the answer to this demand. This study aimed at the development of biodegradable films of collagen fiber and polyvinyl alcohol, adding the essential oils of oregano and rosemary in the matrix of the films, and later applying them as active packaging in a sliced meat product. Through the analysis of minimum inhibitory concentration, minimum bactericidal concentration and micro-atmosphere of the essential oils, the bacteria Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, Listeria monocytogenes (forming biofilm) and Listeria monocytogenes (Scott A), were more susceptible to oregano essential oil. Films based on collagen fiber and polyvinyl alcohol were developed with the addition of 0, 2, 4 and 6% oregano or rosemary essential oil. The films showed antimicrobial activity by disk-diffusion and micro-atmosphere methods against six strains of pathogenic bacteria. Comparing the two essential oils, different behaviors were observed, higher levels of essential oil of oregano to initiate the inhibition of the bacteria Staphylococcus aureus, Escherichia coli and Listeria monocytogenes (Scott A) was necessary, but with the increase in the oil level, they presented the highest inhibitions. For the micro-atmosphere analysis, the bacteria showed a similar behavior, however greater activities were observed for the essential oil of oregano. The incorporation of essential oils promoted physical, structural, optical and mechanical changes in the films. For color, there was a tendency towards greenish-yellow, opacity increased, but brightness (L*) was unaffected. The surface of the films showed differences comparing the oils, these differences can be explained due to the composition of the oils. Greater flexibility of the films was verified with the increase of the essential oil level, due to the greater elongation of the films rupture. Greater inhibition of the DPPH radical was verified for the films with the essential oil of oregano and through the analysis of main compounds it was observed that the films with the addition of the essential oil of oregano presented greater antioxidant activity not only due to the presence of the compounds carvacrol and thymol, but mainly to γ-terpinene and p-cymene. The application of the films as active packaging was performed on sliced meat product, where there were no differences (p>0.05) by the type of essential oil, but by the level (p<0.05) for the parameters of moisture, activity of water, pH and E. coli count. Greater loss of water activity in mortadella was observed on the 9th day of storage for packages with 0 and 6% essential oil. Lower lipid oxidation was observed for packaging with oregano essential oil. Regarding the results, the essential oil of oregano (levels 2 and 4%) proved to be a good alternative for application as a packaging for sliced meat products. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-07-17T17:23:55Z 2023-07-17T17:23:55Z 2023-03-31 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/29699 |
url |
http://repositorio.ufsm.br/handle/1/29699 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Brasil Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos Centro de Ciências Rurais |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Brasil Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
reponame:Manancial - Repositório Digital da UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Manancial - Repositório Digital da UFSM |
collection |
Manancial - Repositório Digital da UFSM |
repository.name.fl_str_mv |
Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
atendimento.sib@ufsm.br||tedebc@gmail.com |
_version_ |
1805922120315699200 |