Filmes de quitosana aditivados com extrato de hortelã-pimenta (Mentha Piperita L.) para aplicação em massa briseé

Abstract

Combined with the need for practical and convenient products, the consumer demands increasingly safe, tasty foods, arousing interest in the use of natural additives. Thus, the objective of this work was to develop a film of chitosan added with peppermint extract (Mentha piperita L.), aiming at the conservation of Briseé mass. The films were prepared with chitosan (1% w / v) added with four concentrations of peppermint hydroethanolic extract (EHH): 2.5% (EH2.5), 5% (EH5), 10% (EH10) and 25% (EH25). However, the addition of 5 and 10% of the extract (films EH5 and EH10) showed a better retention of the bioactive compounds. However, they did not present antimicrobial action for the two concentrations of EHH. EH5 and EH10 films were characterized for visual analysis, thickness, color, mechanical properties, opacity, humidity, density, water vapor permeability (PVA), swelling, solubility and antimicrobial action for bacteria S. aureus and Escherichia coli. In the selected films, the addition of the extract promoted improved mechanical properties, especially those related to tensile strength and resistance to elongation, as well as barrier and optical properties. The films, in the studied concentrations (EH5 and EH10) did not present antimicrobial action. After characterization, the films EH5 and EH10 were used to package pieces of baking dough. Every two days for ten days, the mass was evaluated for lipid oxidation (TBARS). From the sequestration results of the DPPH free radical and TBARS obtained, it was observed that chitosan biofilms with EHH were effective in delaying lipid oxidation in the masses, ie after ten days of storage, the mass was preserved with lower values of TBARS (mg of MDA / kg) relative to control C and Ziploc®.