Desenvolvimento de filmes ativos antimicrobianos a base de amidos n?o i?nico, cati?nico e ani?nicos incorporados com o surfactante cati?nico LAE (N?-lauril-l-arginina etil ?ster monoclorohidrato)

• Ano de defesa: 2020
• Autor(a) principal: Motta, Joyce Fagundes Gomes
• Orientador(a): Melo, Nath?lia Ramos de
• Banca de defesa: Melo, Nath?lia Ramos de, Moreira, Francys Kley Vieira, Silva, Otniel Freitas
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural do Rio de Janeiro
• Programa de Pós-Graduação: Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
• Departamento: Instituto de Tecnologia
• País: Brasil
• Palavras-chave em Português: Meio-ambiente; alimentos seguros; embalagens ativas; amidos modificados
• Palavras-chave em Inglês: Environment; safe foods; active packaging; modified starches
• Área do conhecimento CNPq: Ci?ncia e Tecnologia de Alimentos
• Link de acesso: https://tede.ufrrj.br/jspui/handle/jspui/6195

Active packaging can contribute positively to the environment, being able to be produced from renewable sources, and offering consumers safe food, when activated by the incorporation of antimicrobial agents in the polymer matrix. Among these package, the films can be based on starches, which can still be modified and consequently obtain films with different characteristics and among the antimicrobial agents considered GRAS by the FDA and which can be used in food and consequently incorporated into the films, there is the cationic surfactant LAE (N?-lauroyl-L-arginine ethyl ester monohydrochloride, which presents a wide spectrum of performance. The aim of this study was, firstly, to study the properties of native (NS), cationic (CS) and anionic starches (AShc and ASs) about amylose and moisture content, granule morphology, paste properties and chemical structure (FT-IR) and later to produce films based on these starches incorporated with LAE. The films were produced by the casting method and characterized with thickness, solubility and swelling content, water vapor transmission rate (WVTR), mechanical and antimicrobial properties, chemical structure (FT-IR), surface (SEM) and optical properties (L*a*b* and opacity). Although the starches studied were obtained from different botanical sources and were modified, they did not show a difference in chemical structure and moisture content (p>0,05). However, differences were observed regarding the amylose content, granule morphology, and paste properties that may be associated not only with the botanical source, but also with the modification processes that the starches underwent. Regarding the formed films, the FT-IR did not detect differences between the chemical structures of films with and without LAE. The SEM detected the presence of some points that may be dirt or ?ghosts? and an increase in irregularities with the presence of LAE according to the methodology used. It was also observed that the films had different characteristics and the addition of LAE was responsible for promoting in most films an increase in thickness and in all films an increase in flexibility and a decrease in stiffness. In addition, LAE significantly increased the swelling content of AShc film and the solubility content of AShc and CS films. The ASs ? based film is highly soluble both with and without the insertion of the surfactant, which was also responsible for increasing the WVTR of all films, except for these ASs. As for the color, the films presented a clear aspect and few opaque and the LAE was responsible for decreasing (p<0.05) the clarity and increasing the opacity of the films based on NS and CS. Finally, LAE made the packaging active, inhibiting the development of the gram-positive bacteria Staphylococcus aureus (more sensitive), gram-negative Escherichia coli and the fungus Penicillium sp. Thus, these films have the potential to be used by the food packaging industry and since the four starches generated films with different characteristics, the application of these packages can be used for various food products. Also, the incorporation of LAE tends to prolong the validity of the packaged products.