Development and characterization of active biofilms based on polymer from renewed sources and their application to preserve pan breads

Author(s)

Larissa Canhadas Bertan

• Document type: Doctoral Thesis
• Press: Campinas, SP.
• Institution: Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos
• Defense date: 2008-11-25

Examining board members

Fernanda Paula Collares Queiroz; Lúcia Helena Innocentini Mei; Patricia Sayuri Tanada Palmu

• Advisor: Theo Guenter Kieckbusch; Fernanda Paula Collares Queiroz

Abstract

In recent years the research on polymer-based biofilms has seen considerable increase due to concern over environmental impact and the need to reduce solid residue generation. There are several studies concerning the control of microbial activity in prepared food using active packaging. The objective of this work was to develop the best formulation of active biofilms and to evaluate their performance in sliced bread packaging. Simple and composite films were developed, based on gelatin, gluten and diferent types of starch (cassava, modified cassava, waxy maize and modified waxy maize starches). Films were characterized for their permeability to water vapor (WVP), permeability to oxygen (PO2), solubility in water (SOL) and mechanical properties (tensile strengh -TS and elongation -ELO), using different concentrations of the macromolecules and plasticizer (glycerol). Films containing 10g of gelatin and 5% of glycerol (based on protein dry mass) and films with 5g of gluten, 32.5 mL of ethanol/mL of solution, at pH of 5 and 20% glycerol (based on protein dry mass) were selected for the manufacture of composite films. Composite films of gluten/gelatin (GLU/GEL), cassava starch/gelatin (CS/GEL), modified cassava starch/gelatin (MCS/GEL), waxy maize starch/gelatin (WMS/GEL), modified waxy maize starch/gelatin (MWMS/GEL), at 1:1, 1:4 and 4:1 ratios and starch/gelatin/gluten (S/GLU/GEL) at 1:1:1 ratio were manufactured and characterized. Composite films presented lower WVP and larger RT than simple gelatin film. Composite films based on MCS/GEL, GLU/GEL and MCS/GLU/GEL at 4:1, 4:1 and 1:1:1 ratios, respectively, were used for the development of active films usine, potassium sorbate (PS) at 2 and 4%, in volume concentrations. Addition of PS promoted increase in WVP, SOL and ELO as well as a decrease in TS, when compared to films with no added anti-microbial agent. Surface of the composite films were smooth and homogeneous except for the MCS/GLU/GEL with 4% PS. Five microorganisms were selected, for the diffusion halo assay: (i) Eurotium chevalieri; (ii) Eurotium amstelodami; (iii) Wallemia sebii; (iv) Penicillium raIstrickiI e (v) Cladosporium sp. Films that presented the best efficiency on reduction of microbial growth as well as best permeability and mechanical properties were: (i) MCS/GEL and (ii) GLU/GEL, both with 2% of added PS. The active films selected for the diffusion halo assay presented two loss tangent (tan?) values, an indication of two Tgs. GLU/GEL films, with no sorbate and with 2% sorbate, were used in sliced bread packaging. Each slice was placed between two sheets of active film and the whole bread was stored inside a low density polyethylene bag. The active films promoted an increase in firmness and a decrease in both moisture content and water activity of the slices. The microbial analysis, storage with active films showed no significant difference from the control sample. By the seventh day of storage the accumulated amout of, potassium sorbate liberated by the film achieved the limit set by Brazilian legislation (AU)