Produção, caracterização antioxidante e aplicação de filmes ativos à base de amido contendo óleos essenciais para embalagens de carne bovina
DOI:
https://doi.org/10.33448/rsd-v10i8.16903Palavras-chave:
Capacidade antioxidante; Óleos essenciais; Oxidação lipídica; Preservação.Resumo
O objetivo deste trabalho foi estudar a atividade antioxidante de embalagens biodegradáveis e ativas contendo óleos essenciais. Foram produzidos sete tipos de embalagens ativas. Na carne bovina, a oxidação lipídica foi medida pelo teste do ácido tiobarbitúrico (TBARS); foi realizada análise microbiológica na carne bovina para Salmonella spp., Staphylococcus spp. coagulase positivo, Clostridium sulfito redutor e E. coli. As medidas foram realizadas nos dias 0, 3, 6, 9, 12 e 15, em triplicata. Todas as embalagens exibiram capacidade antioxidante e atuaram como antioxidante na carne. As embalagens contendo cravo-da-índia apresentaram maior capacidade fenólica total e antioxidante (P < 0,05) e, quando utilizadas na carne bovina, foram mais eficazes contra a oxidação lipídica. O uso de orégano, cravo e alecrim incorporados em embalagem biodegradável ativa à base de amido reduziu o desenvolvimento microbiano e atuou de forma eficaz contra a rancificação, mantendo a qualidade da carne armazenada em refrigeração por 15 dias.
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Copyright (c) 2021 Lucinéia Aparecida Cestari; Monica Regina da Silva Scapim; Grasiele Scaramal Madrona; Fábio Yamashita; Polyana Batoqui França Biondo; Venício Macedo Carvalho; Edinéia Bonin; Ivanor Nunes do Prado
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