Active packaging technology: cassava starch/orange essential oil for antimicrobial food packaging

Abstract

New technologies for active food packaging that can protect and interact with the food, increasing its shelf life are currently being developed. Essential oils are active compounds that, in addition to providing antibacterial protection, can improve the functional and mechanical properties of films. This research aimed to evaluate the influence of orange (Citrus sinensis L.) essential oil (AEN) on the physical and antimicrobial properties of active films produced from cassava (Manihot esculenta) starch and alginate (AY/AG) using the plate diffusion technique. The films were formulated with different concentrations of AEN (0.0, 0.5, 1.0 and 1.5 %). Elongation at break (EB), water vapor permeability (WVP), moisture content, solubility and Luminosity (L*) decreased significantly (p < 0.05) with the addition of AEN, on the other hand, tensile strength (TS), b* value (tendency towards yellow) and opacity increased. Scanning electron microscopy (SEM) images showed a smooth, uniform appearance and continuous dispersion between cassava starch, alginate. The results obtained indicated that the incorporation of AEN presented an inhibitory effect against Escherichia coli and Staphylococcus aureus bacteria. Therefore, the films obtained have a high potential to be used in the development of antimicrobial packaging for food applications