Desenvolvimento e caracterização de filmes comestíveis com potencial antifúngico frente alternaria alternata

Abstract

Essential oils (EO) are widely recognized for their antimicrobial and antioxidant properties, gaining space in the food industry as an additive due to their potential to interrupt the growth of microorganisms without causing significant environmental damage. In this sense, the incorporation of EO into edible films proves to be a possible effective alternative, allowing the obtaining of active packaging that helps in food preservation. In this study, different combinations of citrus EO were evaluated in combating the fungus Alternaria alternata, and subsequently, pectin-based films were produced with and without the addition of EO that presented the best results in the microbiological stage (Sweet orange + Bitter orange). Regarding the films, criteria such as visual analysis, parameters like brightness (L∗), chromaticity (a∗, b∗), and total color difference (ΔE∗), moisture, solubility, surface pH, water activity, and thickness were characterized. The addition of EO did not alter parameters of visual analysis, moisture, solubility, water activity, and thickness of the films. It only presented a statistically significant difference for: brightness (L∗), chromaticity (a∗, b∗), total color difference (ΔE∗), and surface pH, especially between the control and the formulations with higher additive concentrations. Demonstrating potential for application in edible packaging with fungistatic potential in food preservation.