Bioactive chitosan/extract peppermint films to food packing in brisee dough: mechanic properties, antioxidant activity and shelf life

Detalhes bibliográficos
Autor(a) principal: Carnaval, Luana de Souza Cavalcante
Data de Publicação: 2022
Outros Autores: Bezerra, Anderson Campos, Arroyo, Betty Del Carmen Jarma, Lins, Lara Oliveira, Melo, Enayde de Almeida, Santos, Andrelina Maria Pinheiro
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/25436
Resumo: Besides practical and convenient products, the consumer has increasingly demanded safe and tasty foods, arousing interest in natural additives. This work aimed to develop chitosan films added with peppermint (Mentha piperita L.) hydroethanolic extract (EHH) for Briseé dough conservation. Films were prepared with chitosan (1% w/v) added with four EHH concentrations: 2.5% (EH2.5), 5% (EH5), 10% (EH10) and 25% (EH25). EH5 and EH10 films showed better antioxidant activity and bioactives retention, so were characterized by visual analysis, thickness, mechanical and optical properties, moisture, density, water vapour permeability, swelling, solubility. Moreover, by antimicrobial action against S. aureus and Escherichia coli, whose results showed they did not exhibit any activity against studied bacteria. For selected films, EHH addition improved mechanical, barrier and optical properties. They were used to pack pieces of dough, then results for DPPH and TBARS showed these films were effective in delaying lipid oxidation over ten days of storage.
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spelling Bioactive chitosan/extract peppermint films to food packing in brisee dough: mechanic properties, antioxidant activity and shelf lifePelículas bioactivas de quitosano / extracto de menta para envasar alimentos en masa brisee: propiedades mecánicas, actividad antioxidante y vida útilFilmes bioativos de quitosana / extrato de hortelã-pimenta para embalagem de alimentos em massa brisee: propriedades mecânicas, atividade antioxidante e validade comercialBioactive compoundPlant extractFilmsLipid oxidationPastry dough.Compuesto bioactivoExtracto vegetalPelículasOxidación de lípidosHojaldre.Composto bioativoExtrato vegetalFilmesOxidação de lipídiosMassa folhada.Besides practical and convenient products, the consumer has increasingly demanded safe and tasty foods, arousing interest in natural additives. This work aimed to develop chitosan films added with peppermint (Mentha piperita L.) hydroethanolic extract (EHH) for Briseé dough conservation. Films were prepared with chitosan (1% w/v) added with four EHH concentrations: 2.5% (EH2.5), 5% (EH5), 10% (EH10) and 25% (EH25). EH5 and EH10 films showed better antioxidant activity and bioactives retention, so were characterized by visual analysis, thickness, mechanical and optical properties, moisture, density, water vapour permeability, swelling, solubility. Moreover, by antimicrobial action against S. aureus and Escherichia coli, whose results showed they did not exhibit any activity against studied bacteria. For selected films, EHH addition improved mechanical, barrier and optical properties. They were used to pack pieces of dough, then results for DPPH and TBARS showed these films were effective in delaying lipid oxidation over ten days of storage.Además de productos prácticos y convenientes, los consumidores demandan cada vez más alimentos seguros y sabrosos, lo que despierta interés en los aditivos naturales. Este trabajo tuvo como objetivo desarrollar películas de quitosano con adición de extracto hidroetanólico (EHH) de menta piperita (Mentha piperita L.) para la conservación de la masa Briseé. Las películas se prepararon con quitosano (1% p/v) agregado con cuatro concentraciones de EHH: 2.5% (EH2.5), 5% (EH5), 10% (EH10) y 25% (EH25). Las películas EH5 y EH10 mostraron mejor actividad antioxidante y retención bioactiva, por lo que se caracterizaron por análisis visual, espesor, propiedades mecánicas y ópticas, humedad, densidad, permeabilidad al vapor de agua, hinchamiento, solubilidad. Además, por acción antimicrobiana frente a S. aureus y Escherichia coli, cuyos resultados mostraron que no presentaban actividad frente a las bacterias estudiadas. Para películas seleccionadas, la adición de EHH mejoró las propiedades mecánicas, de barrera y ópticas. Se utilizaron para envasar piezas de masa, por lo que los resultados de DPPH y TBARS mostraron que estas películas eran efectivas para ralentizar la oxidación de lípidos dentro de los diez días posteriores al almacenamiento.Além de produtos práticos e convenientes, o consumidor tem demandado cada vez mais alimentos seguros e saborosos, despertando o interesse pelos aditivos naturais. Este trabalho teve como objetivo desenvolver filmes de quitosana com adição de extrato hidroetanólico (EHH) de hortelã-pimenta (Mentha piperita L.) para a conservação de massa Briseé. Os filmes foram preparados com quitosana (1% p/v) adicionada com quatro concentrações de EHH: 2,5% (EH2.5), 5% (EH5), 10% (EH10) e 25% (EH25). Os filmes EH5 e EH10 apresentaram melhor atividade antioxidante e retenção de bioativos, portanto foram caracterizados por análise visual, espessura, propriedades mecânicas e ópticas, umidade, densidade, permeabilidade ao vapor de água, intumescimento, solubilidade. Além disso, por ação antimicrobiana contra S. aureus e Escherichia coli, cujos resultados mostraram que não exibiram qualquer atividade contra as bactérias estudadas. Para os filmes selecionados, a adição de EHH melhorou as propriedades mecânicas, de barreira e ópticas. Eles foram usados para embalar pedaços de massa, então os resultados para DPPH e TBARS mostraram que esses filmes foram eficazes em retardar a oxidação de lipídios em dez dias de armazenamento.Research, Society and Development2022-01-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2543610.33448/rsd-v11i1.25436Research, Society and Development; Vol. 11 No. 1; e59211125436Research, Society and Development; Vol. 11 Núm. 1; e59211125436Research, Society and Development; v. 11 n. 1; e592111254362525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/25436/22223Copyright (c) 2022 Luana de Souza Cavalcante Carnaval; Anderson Campos Bezerra; Betty Del Carmen Jarma Arroyo; Lara Oliveira Lins; Enayde de Almeida Melo; Andrelina Maria Pinheiro Santoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCarnaval, Luana de Souza CavalcanteBezerra, Anderson CamposArroyo, Betty Del Carmen Jarma Lins, Lara Oliveira Melo, Enayde de AlmeidaSantos, Andrelina Maria Pinheiro2022-01-16T18:08:18Zoai:ojs.pkp.sfu.ca:article/25436Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:43:42.817085Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Bioactive chitosan/extract peppermint films to food packing in brisee dough: mechanic properties, antioxidant activity and shelf life
Películas bioactivas de quitosano / extracto de menta para envasar alimentos en masa brisee: propiedades mecánicas, actividad antioxidante y vida útil
Filmes bioativos de quitosana / extrato de hortelã-pimenta para embalagem de alimentos em massa brisee: propriedades mecânicas, atividade antioxidante e validade comercial
title Bioactive chitosan/extract peppermint films to food packing in brisee dough: mechanic properties, antioxidant activity and shelf life
spellingShingle Bioactive chitosan/extract peppermint films to food packing in brisee dough: mechanic properties, antioxidant activity and shelf life
Carnaval, Luana de Souza Cavalcante
Bioactive compound
Plant extract
Films
Lipid oxidation
Pastry dough.
Compuesto bioactivo
Extracto vegetal
Películas
Oxidación de lípidos
Hojaldre.
Composto bioativo
Extrato vegetal
Filmes
Oxidação de lipídios
Massa folhada.
title_short Bioactive chitosan/extract peppermint films to food packing in brisee dough: mechanic properties, antioxidant activity and shelf life
title_full Bioactive chitosan/extract peppermint films to food packing in brisee dough: mechanic properties, antioxidant activity and shelf life
title_fullStr Bioactive chitosan/extract peppermint films to food packing in brisee dough: mechanic properties, antioxidant activity and shelf life
title_full_unstemmed Bioactive chitosan/extract peppermint films to food packing in brisee dough: mechanic properties, antioxidant activity and shelf life
title_sort Bioactive chitosan/extract peppermint films to food packing in brisee dough: mechanic properties, antioxidant activity and shelf life
author Carnaval, Luana de Souza Cavalcante
author_facet Carnaval, Luana de Souza Cavalcante
Bezerra, Anderson Campos
Arroyo, Betty Del Carmen Jarma
Lins, Lara Oliveira
Melo, Enayde de Almeida
Santos, Andrelina Maria Pinheiro
author_role author
author2 Bezerra, Anderson Campos
Arroyo, Betty Del Carmen Jarma
Lins, Lara Oliveira
Melo, Enayde de Almeida
Santos, Andrelina Maria Pinheiro
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Carnaval, Luana de Souza Cavalcante
Bezerra, Anderson Campos
Arroyo, Betty Del Carmen Jarma
Lins, Lara Oliveira
Melo, Enayde de Almeida
Santos, Andrelina Maria Pinheiro
dc.subject.por.fl_str_mv Bioactive compound
Plant extract
Films
Lipid oxidation
Pastry dough.
Compuesto bioactivo
Extracto vegetal
Películas
Oxidación de lípidos
Hojaldre.
Composto bioativo
Extrato vegetal
Filmes
Oxidação de lipídios
Massa folhada.
topic Bioactive compound
Plant extract
Films
Lipid oxidation
Pastry dough.
Compuesto bioactivo
Extracto vegetal
Películas
Oxidación de lípidos
Hojaldre.
Composto bioativo
Extrato vegetal
Filmes
Oxidação de lipídios
Massa folhada.
description Besides practical and convenient products, the consumer has increasingly demanded safe and tasty foods, arousing interest in natural additives. This work aimed to develop chitosan films added with peppermint (Mentha piperita L.) hydroethanolic extract (EHH) for Briseé dough conservation. Films were prepared with chitosan (1% w/v) added with four EHH concentrations: 2.5% (EH2.5), 5% (EH5), 10% (EH10) and 25% (EH25). EH5 and EH10 films showed better antioxidant activity and bioactives retention, so were characterized by visual analysis, thickness, mechanical and optical properties, moisture, density, water vapour permeability, swelling, solubility. Moreover, by antimicrobial action against S. aureus and Escherichia coli, whose results showed they did not exhibit any activity against studied bacteria. For selected films, EHH addition improved mechanical, barrier and optical properties. They were used to pack pieces of dough, then results for DPPH and TBARS showed these films were effective in delaying lipid oxidation over ten days of storage.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-16
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/25436
10.33448/rsd-v11i1.25436
url https://rsdjournal.org/index.php/rsd/article/view/25436
identifier_str_mv 10.33448/rsd-v11i1.25436
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/25436/22223
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 1; e59211125436
Research, Society and Development; Vol. 11 Núm. 1; e59211125436
Research, Society and Development; v. 11 n. 1; e59211125436
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052702485643264

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