Embalagem ativa para conservação de bolo: potencial antifúngico de filmes a base de amidos nativo e modificado de feijão carioca (Phaseolus Vulgaris) e óleo essencial da casca da laranja (Citrus Sinensis L.)

Abstract

The aim of this study was to apply antifungal films as active biodegradable packaging for preserving cakes. Native carioca bean starch or starch modified with octenyl succinic anhydride (OSA) (4%, w/v) were used to produce biodegradable films incorporated with orange peel essential oil (5 and 10%, w/v). The essential oil extracted from the orange peel was characterized by gas chromatography coupled with mass spectrometry (GC-MS) and its antifungal activity was assessed in vitro. The films were analyzed for morphology, color, opacity, thickness, mechanical properties, moisture content, water solubility, water vapor permeability and antifungal action against Penicillium crustosum and Aspergillus flavus. In addition, the cakes were subjected to active packaging simulation tests and antifungal activity analysis. D-limonene was the majority compound (94.25%) in the orange peel essential oil. The films had a continuous morphology, high luminosity (97.0%), low opacity (8.6%), moisture content of 24.2%, water solubility of 38.0% and a water vapor permeability of 4.97 g.mm/m2.day.KPa. The films remained intact after 24 h of immersion in water. The mechanical properties included tensile strength (5.44 MPa) and elongation (52.0%). The antifungal activity of the essential oil and the films against the fungi Penicillium crustosum and Aspergillus flavus was high, with greater inhibition for A. flavus. The modification of the starch with OSA improved the morphological properties of the films, making them more homogeneous compared to the native starch film. The bean starch films with 10% orange peel essential oil had a greater antifungal effect and were used for cake preservation, showing high fungal inhibition with the potential to form active biodegradable food packaging.