USO DE RECOBRIMENTO COMESTÍVEL INTELIGENTE A BASE DE SORO DE LEITE E EXTRATO DE CASCA DE JABOTICABA EM QUEIJO PRATO

Abstract

Biodegradable polymers, especially those from renewable natural sources, have been a focus of interest for the development of new technologies aimed at, among other things, environmental preservation and the search for potential substitution alternatives of conventional plastics from petroleum sources in this sense, it was developed an edible coating based on whey, added with jaboticaba bark extract (anthocyanin), in three different concentrations, and when applied in Prato cheese, the effective color change was verified. Active and intelligent packaging receives this classification by communicating directly with the consumer in a visual way and by predicting the quality of the food therein, thus reducing the risks of foodborne diseases. For this purpose, 5.0% anthocyanin application was applied in direct contact with Prato cheeses for 0 (zero), 15, 30, 45 and 60 days of storage. The parameters analyzed in the interaction were: pH, color and time, where there is color change with the course of the experimental period, as well as pH. Initially the coatings had a pink coloration and pH of 5.06 to 5.18 (acid) at the end of the experimental period showed blue and green spots and pH values of 8.25 to 8.50 (alkaline). It can be concluded that the edible coating with anthocyanin application is a possible pH marker, which allows the consumer to interact with the food as a predictor of physicochemical alteration.