Desenvolvimento de filmes biodegradáveis ativos e aplicação na conservação de massa alimentícia fresca
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Data
2012-04-18
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Universidade Federal de Goiás
Resumo
The aim of this study was to produce and evaluate active biodegradable films produced with
rice flour, poly(butylene adipate co-terephthalate) (PBAT), glycerol and potassium sorbate
(0%, 1% , 3% and 5%) blends as well evaluate its application as active packaging for
conservation of fresh lasagna pasta. Biodegradable films were produced by extrusion process
and used to separate fresh pasta layers without preservative supplied by a pasta firm and
stored at 7,0 ± 2,0 ° C. Films were analised for optical, water vapor permeability, mechanical
and microstructural properties, and the latter two were also carried out after storage of fresh
pasta for 45 days. A stability study was performed for six weeks in relation to
microbiological, physical, and chemical aspects and to quantify the sorbic acid concentration
migrated from biodegradable films to product. Films of rice flour, PBAT, glycerol and
potassium sorbate blends showed good processability and allowed the production of films by
blowing extrusion technology in pilot scale with compatible characteristics compare to
commercial films. Rice flour proved to be an excellent material for the formulation of
biodegradable films because it is a raw material from renewable source and low cost. The
addition of potassium sorbate at a range of 1-5% didn t affect the mechanical properties of
films and concentration of not less than 3% sorbate reduced opacity, however increased the
water vapor permeability. The microbial multiplication was lower in fresh pasta containing
sorbic acid migrated from the films. The moisture content decreased during the storage of
fresh pasta with films containing potassium sorbate in which films retained water from
products. The pH reduced in all treatments however more pronounced in the treatments
without potassium sorbate due to fermentation process by psychrotrophics . This fermentation
process was one of the factors determining fresh pasta shelf life. The color difference of fresh
pasta ( E) with sorbic acid were superior at fresh pasta without preservative. The migration
rate of sorbic acid from the films to fresh pasta was higher at films with 1% potassium
sorbate. It is recommended to add 3% of potassium sorbate in biodegradable films of rice
flour, poly(butylene adipate co-terephthalate) and glycerol, for conservation of fresh lasagna
pasta because this concentration is sufficient to secure product and to promote shelf life
extension near to the fresh pasta distributed commercially by the supplier, with the beneficit
of having lower concentration of sorbic acid in the final product.
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SOUSA, Gardênia Martins. Desenvolvimento de filmes biodegradáveis ativos e aplicação na conservação de massa alimentícia fresca. 2012. 88 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2012.