Polímeros: Ciência e Tecnologia
https://revistapolimeros.org.br/article/doi/10.1590/0104-1428.20220112
Polímeros: Ciência e Tecnologia
Original Article

Active antimicrobial extruded films for mozzarella cheese from poly (butylene adipate co-terephthalate) (PBAT) and orange oil

Michelle Félix de Andrade; Ivo Diego de Lima Silva; Viviane Fonseca Caetano; Gisely Alves da Silva; Luiz Emílio Pessoa Timeni de Moraes Filho; Yêda Medeiros Bastos de Almeida; Glória Maria Vinhas

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Abstract

The use of natural antimicrobial additives, such as orange essential oil (OO), can be a promising possibility to increase food shelf life with the aid of active packaging. This study aimed to develop an active packaging using orange oil and PBAT - poly (butylene adipate co- terephthalate) to store mozzarella cheese produced by a fine film extruder with 5, 10, and 15% OO (w/w). In the results, D-limonene was oil’s main constituent with antimicrobial activity against E. aerogenes, E. coli, and S. aureus. The addition of the oil did not alter the thermal stability of the film. The water vapor permeability increased with increasing oil concentration. All films presented high strength. However, films with higher OO concentrations favored the degradation process, as observed in the activation energy. The active packaging added with 15% OO (PBAT15) was efficient, reducing microbial growth up to 6 days of storage of mozzarella cheese.

 

 

Keywords

antimicrobial, orange oil, PBAT, active packaging

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