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Sustentabilidade no desenvolvimento de embalagens ativas: incorporação de compostos bioativos em filmes de alginato de cálcio
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Há alguns anos que se tem verificado uma crescente evolução na indústria alimentar no sentido de responder às exigências e necessidades da população atual, em particular do consumidor. Com os problemas que, por vezes, se enfrentam de importação e de condições climatéricas, tornou-se necessário e urgente o desenvolvimento de embalagens que permitam uma melhor conservação dos alimentos, e que lhes aumentem o tempo de vida útil. Por isso, têm sido criadas embalagens ativas, que para além de prolongarem o seu tempo de prateleira, podem também conferir muitas outras vantagens, através da incorporação de compostos e materiais ativos que possuem e exercem atividade antimicrobiana e antioxidante sobre o género alimentício que está contido nas mesmas. Desta forma será possível um maior controlo e monitorização da qualidade e segurança do alimento, transmitindo, assim, uma maior segurança e confiança ao consumidor.
O presente trabalho teve como objetivo obter fibras/ revestimentos com diferentes compostos bioativos e, incorporar os mesmos em embalagens ativas, que sejam antioxidantes e antimicrobianas. Numa primeira etapa foram realizados vários métodos para avaliar a capacidade antioxidante e antimicrobiana dos compostos (Spirulina, Clorela, Erva trigo e Acerola + Camu Camu). Posteriormente, foram obtidas fibras de alginato de cálcio e,
incorporados os compostos bioativos, sendo depois realizados ensaios de eficácia das fibras em diferentes alimentos, pera, cenoura e maçã.
Os resultados obtidos nos primeiros ensaios analíticos (DPPH, FRAP, Folin-Ciocalteu) revelaram que a Acerola + Camu Camu foi o composto bioativo com maior capacidade antioxidante (0,098 mg/mL). Realizados os ensaios com as fibras de alginato nos alimentos verificou-se que no ensaio da pera com as fibras de Acerola + Camu Camu, as mesmas assim como as fibras, aguentaram mais tempo e em melhores condições organoléticas em relação à cenoura e à maçã.
Conclui-se que a Acerola + Camu Camu é um composto bioativo bastante promissor, com uma grande capacidade antioxidante, capaz de retardar o processo de amadurecimento e de oxidação. No entanto, é necessário estudar outros compostos em combinação com este de forma a tornar a embalagem o mais eficaz possível.
In recent years, the food industry has undergone significant evolution to meet the changing demands of today's population, especially consumers. Faced with challenges related to imports and unpredictable weather conditions, there is a pressing need to develop packaging solutions that enhance food preservation and prolong shelf life. Consequently, the advent of active packaging has become imperative. Active packaging not only extends the shelf life of food items but also offers numerous additional benefits by incorporating active compounds and materials with antimicrobial and antioxidant properties. This innovative approach allows for enhanced control and monitoring of food quality and safety. As a result, consumers experience heightened security and confidence in the products they choose. The aim of this study was to produce fibers/ coatings containing different bioactive compounds for integration into active packaging, providing both antioxidant and antimicrobial properties. Initially, various methods were utilized to evaluate the antioxidant and antimicrobial capacities of specific compounds (Spirulina, Chlorella, Wheatgrass, and Acerola + Camu Camu). Following this, calcium alginate fibers were produced, and the bioactive compounds were integrated into them. Subsequently efficacy tests were conducted to assess the impact of these fibers on different foods. The results obtained in the initial analytical assays (DPPH, FRAP, Folin-Ciocalteu) showed that Acerola + Camu Camu was the bioactive compound with the highest antioxidant capacity (0,098 mg/mL). After conducting assays with alginate fibers in foods, it was observed that in the pear assay with Acerola + Camu Camu fibers, both the fibers and the fruit endured for a longer period, exhibiting better organoleptic conditions compared to carrot and apple. It is concluded that Acerola + Camu Camu is a highly promising bioactive compound with significant antioxidant capacity, capable of delaying the ripening and oxidation process. However, to maximize the effectiveness of the packaging, further studies involving compounds that combine with Acerola + Camu Camu are required.
In recent years, the food industry has undergone significant evolution to meet the changing demands of today's population, especially consumers. Faced with challenges related to imports and unpredictable weather conditions, there is a pressing need to develop packaging solutions that enhance food preservation and prolong shelf life. Consequently, the advent of active packaging has become imperative. Active packaging not only extends the shelf life of food items but also offers numerous additional benefits by incorporating active compounds and materials with antimicrobial and antioxidant properties. This innovative approach allows for enhanced control and monitoring of food quality and safety. As a result, consumers experience heightened security and confidence in the products they choose. The aim of this study was to produce fibers/ coatings containing different bioactive compounds for integration into active packaging, providing both antioxidant and antimicrobial properties. Initially, various methods were utilized to evaluate the antioxidant and antimicrobial capacities of specific compounds (Spirulina, Chlorella, Wheatgrass, and Acerola + Camu Camu). Following this, calcium alginate fibers were produced, and the bioactive compounds were integrated into them. Subsequently efficacy tests were conducted to assess the impact of these fibers on different foods. The results obtained in the initial analytical assays (DPPH, FRAP, Folin-Ciocalteu) showed that Acerola + Camu Camu was the bioactive compound with the highest antioxidant capacity (0,098 mg/mL). After conducting assays with alginate fibers in foods, it was observed that in the pear assay with Acerola + Camu Camu fibers, both the fibers and the fruit endured for a longer period, exhibiting better organoleptic conditions compared to carrot and apple. It is concluded that Acerola + Camu Camu is a highly promising bioactive compound with significant antioxidant capacity, capable of delaying the ripening and oxidation process. However, to maximize the effectiveness of the packaging, further studies involving compounds that combine with Acerola + Camu Camu are required.
Descrição
Tese de mestrado, Qualidade Alimentar e Saúde, 2024, Universidade de Lisboa, Faculdade de Farmácia.
Palavras-chave
Embalagem ativa Compostos bioativos Alginato de cálcio Fibras Antioxidantes Teses de mestrado - 2024