The incorporation of essential oil and nanocomposites can develop bioplastics with antioxidant and antimicrobial effects that extend the shelf life of food. In this study, active cassava starch films were incorporated with clove essential oil (CEO) and montmorillonite (MMT) for application on fresh strawberries. Central composite design was used in the development of cassava starch active films and the mechanical, barrier, antioxidant and antimicrobial properties were evaluated. The effects of active films on the quality of fresh strawberries were investigated. The incorporation of MMT and CEO promoted better mechanical performance (elongation greater than 180%), greater light barrier properties (opacity greater than 17%) and high antioxidant action due to the content of polyphenols present (32 mg GAE/g). Strawberries packed with the active films showed less changes in the parameters of colour, acidity and microbial contamination during the storage period evaluated.
Lichtheimia ramosa is a promising candidate fungus for solid state bioprocesses (SSB) due its rapid colonization. Fruit wastes present ideal conditions for fungal growth and biotransformation, which can promote the release of products of biotechnological interest. Thus, the aim of this work was to evaluate the mycelial growth and the enzymatic activities of L. ramosa in pineapple (Ananas comosus), orange (Citrus sinensis), mango (Mangifera indica), passion fruit (Passiflora edulis) and grape (Vitis vinifera) fruit wastes via SSB, and their influence in the generation of molecules with potential use. The SSB was evaluated in terms of capacity of biotransformation of the substrate (composition, protein enrichment, and fatty acid profile) and production of amylase, carboxymethylcellulase (CMCase), xylanase and lipase enzymes. Main cultivations were carried out at 30 °C for 30 days and every 5 days samples were taken and analyzed for microbiological content, proximal composition and enzymatic profile. Fatty acids were determined at day 0 (baseline) and at the end of the cultivations. L. ramosa grew well in all substrates up to the 25th day, except for on the orange residue, upon which development was slightly lower at this time. Protein enrichment was found in all substrates as follows: passion fruit (309.54%), pineapple (294.89%), mango (263.45%), orange (65.60%) and grapes (19.17%). Regarding enzymes, lipase was not synthetized in any of the substrates, though amylase, CMCase and xylanase were observed at different levels. The fatty acid profile varied from raw to cultivated substrates, indicating that L. ramosa can act in the synthesis and conversion of these acids. It was concluded that L. ramosa and the studied substrates are viable for SSB.
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