PRODUÇÃO E CARACTERIZAÇÃO DE EMBALAGENS BIODEGRADÁVEIS ATIVAS E INTELIGENTES COM ÓLEO DE Hymenaea stigonocarpa, H. courbaril, Annona crassiflora E EXTRATO DE Syzygium cumini

Abstract

Biodegradable packaging is the future for preserving and maintaining a sustainable ecosystem. The use of natural biopolymers, such as arrowroot starch, demonstrates exceptional capacity to form mixtures with fixed oils and plant extracts. Biodegradable packaging shows promising results comparable to synthetic packaging, which has serious environmental issues. This study aimed to produce biodegradable packaging composed of fixed oil from Hymenaea stigonocarpa, Hymenaea courbaril, and Annona crassiflora, as well as extract from Syzygium cumini, using an arrowroot starch polymer matrix. Variable concentrations of oil and extract were used in the packaging production. Morphological, physicochemical, bioactive, mechanical, and microbiological characteristics were evaluated for biodegradable packaging, both coated and uncoated, in Mozzarella cheese. The results demonstrate that increasing oil and extract concentrations influenced the thickness, moisture content, solubility, color, and transparency of the composite packaging. Packaging with oil exhibited antifungal activity against Colletotrichum acutatum, C. gloeosporioides, Aspergillus tubingensis, A. fumigatus, A. niger, and Rhizopus stolonifer. Furthermore, the biodegradability time did not exceed 35 days in natural soil. The S. cumini extract showed a high anthocyanin content. Packaging with the extract displayed higher L* values (lightness), reduced transparency, and active effects at different pH levels. Additionally, the extract contributed to potential antioxidant and antibacterial activities. Coated cheeses exhibited low total acidity, stable color with minor variations, biodegradability above 90% in natural soil, and no contamination by microorganisms was reported.