Desenvolvimento de embalagem biodegradável ativa contendo extrato de bagaço de malte e sua aplicação em queijo tipo prato fatiado

Abstract

A sustainable alternative to reuse by-products from the brewing industry is biotransformation into plant extracts for application in active food packaging systems. Active packaging is an innovative concept, and the use of natural polymers has gained attention in recent years, this by presenting a concept of a new technology that aims to protect the environment and that it is a beneficial alternative of replacement to synthetic polymers. The objetivei of this study was to develop an active biodegradable packaging for application in dish cheese, using cassava starch plus malt bagasse extract as a natural antioxidant as a biopolymer. The extracts were evaluated for the presence of antioxidants in the ABTS and DPPH method and phenolic compounds. The films were characterized in terms of thickness, density, vapor and water permeability, morphology, thermal properties and mechanical properties and barrier, and the most promising formulation for these properties is the one that will be applied in sliced dish cheese. The results showed that the F10BM film presented better results in relation to water solubility, water vapor permeability, mechanical properties and phenolic compound release profile, and then the formulation was chosen. In view of these results, although the film did not show so much efficacy in cheese in relation to industrial film, it was still possible to realize that biodegradable starch-based films containing BM extract applied in cheese demonstrated satisfactory mechanical characteristics, however its solubility and barrier properties indicate a potential application as primary packaging in food, acting as a possible alternative to the use of synthetic packaging for this purpose.