A novel biodegradable film based on κ-carrageenan activated with olive leaves extract
Martiny, Thamiris R.
Universidade Federal do Pampa
Pacheco, Bruna S.
Universidade Federal de Pelotas
Pereira, Claudio M. P.
Universidade Federal de Pelotas
Dotto, Guilherme L.
Universidade Federal de Santa Maria (UFSM)
Moraes, Caroline C.
Universidade Federal do Pampa
Rosa, Gabriela S.
Universidade Federal do Pampa
Journal
Food Science and Nutrition
ISSN
2048-7177
Open Access
gold
Volume
8
Start page
3147
End page
3156
This research focused on the development of carrageenan based biodegradable films incorporated with olive leaves extract (OLE). OLE microbial inhibition and its total phenolics (TP) were evaluated. Carrageenan films were produced by casting technique and were characterized by thickness, water vapor permeability (WVP), color, mechanical properties, and infrared spectroscopy. In order to apply as lamb meat packaging, the antimicrobial effect of the films was investigated. Results showed that OLE inhibited E. coli growth and presented excellent TP (41.40 mg(GAE)/g). Thicknesses of the film with OLE (CAR-OLE) were approximately 28% higher than film without OLE. Addition of OLE reduced the WVP by approximately 54%. CAR-OLE was less resistant to breakage and more flexible showing darker color. FTIR showed interaction of carrageenan with OLE. Results revealed that CAR-OLE promoted 167-fold reduction in initial count of aerobic mesophiles indicating shelf-life extension of lamb meat and promising use as antimicrobial food packaging.