This research investigated the bioactive potential of jaboticaba peel extract (JPE) and proposed an innovative material for food packaging based on carrageenan films incorporated with JPE. The extract was obtained through microwave assisted extraction (MAE) according to central composite rotational design and the optimized conditions showed a combined antimicrobial and antioxidant actions when the extraction process is accomplished at 80 °C and 1 min. The carrageenan film incorporated with JPE was manageable, homogeneous and the presence of JPE into film increased the thickness and improved the light barrier of the film. The results of solubility and mechanical properties did not show significant differences. The benefit of using MAE to improve the recovery of bioactive compounds was demonstrated and the carrageenan film with JPE showed a great strategy to add additives into food packaging.
This research focused on the development of active and intelligent films based on a carrageenan biopolymer incorporated with jaboticaba peels extract (JPE). The bioactive extract was obtained by maceration extraction and showed high concentrations of total phenolic content (TP), total anthocyanin (TA), cyanidin-3-glucoside (Cn-3-Glu), antioxidant activity (AA), and microbial inhibition (MI) against E. coli, being promising for use as a natural additive in food packaging. The carrageenan films were produced using the casting technique, incorporating different concentrations of JPE, and characterized. The results of the thickness and Young’s modulus of the film increased in the films supplemented with JPE and the addition of the extract showed a decrease in elongation capacity and tensile strength, in water vapor permeability, and a lower rate of swelling in the water. In addition, the incorporation of JPE into the polymeric matrix promotes a change in the color of the films when compared to the control film and improves the opacity property. This is a positive effect as the material has a UV-vis light barrier which is interesting for food packaging. The increase in the active potential of the films was directly proportional to the concentration of JPE. The films results showed visible changes from purple to brown when in contact with different pH, which means that films have an intelligent potential. Accordingly, this novel carrageenan based-film incorporated with JPE could be a great strategy to add natural additives into packaging material to obtain an active potential and also an indicator for monitoring food in intelligent packaging.
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