APLICAÇÃO DE FILMES E COBERTURAS COMESTÍVEIS NO AUMENTO DA VIDA ÚTIL DO TOMATE

Abstract

Tomato is a vegetable widely consumed due to its commercial and nutritional value, but suffers postharvest losses due to its metabolic characteristics, making it necessary to apply methods to extend its shelf life. Chitosan has been widely researched and applied in the production of films aiming to act as active and antimicrobial packaging. Chitosan-based films have shown potential in controlling postharvest losses and extending fruit storage time. The application of functional products in the food industry is growing and so is the addition of oregano essential oil, which is a natural bioactive compound recognized for its antioxidant effect and antimicrobial action. The objective of this work was to elaborate and evaluate the application of edible films and cover of chitosan added or not of oregano essential oil in tomatoes submitted to 25 ºC temperature, besides characterizing the films verifying the effect of the addition of oregano essential oil on the properties of chitosan films. For this, the covers and films were produced following the adapted methodology of Günlü and Koyun, from chitosan and the addition of oregano essential oil in a concentration of 0.5% (v / v). Covered tomatoes and tomatoes packed with the films were analyzed for chemical physics for soluble solids, pH, titratable acidity, texture, color and microbiologically for total and thermotolerant coliforms, salmonella and staphylococcus aureus. The films were characterized by thickness, color, water solubility, water vapor permeability, swelling index, scanning electron microscopy, and mechanical properties. Chitosan toppings had good adherence to tomatoes, even when the oregano essential oil was added. Chitosan films had good resistance when subjected to a controlled temperature of 25 ºC even when the oregano essential oil was added to their matrix. Microbiologically the films and coatings were not efficient to prevent microbial growth even with the addition of oil, showing that the oil did not have sufficient interaction with the food. The films showed potential for future use in food packaging since there was no separation between chitosan and essential oil, and further analysis can be performed to further characterize them.