a b s t r a c tThe purpose of this study was to develop active films that impart flavour and to test them in the packaging of biscuits. The films were mechanically analysed, with respect to colour and water vapour permeability (WVP) to evaluate the changes in the films resulting from the active agents and conditioning time. We used low-density polyethylene with incorporated lemon essential oil (EO) and/or lemon aroma to create the films that were used in biscuits and evaluated over a 30 day period. The results showed that the films showed a lower elongation due to the incorporation of active agents, and they showed a reduction of tensile strength over time. In addition, the combined use of EO and aroma did not affect the WVP value. As for colour, flavouring films had a more yellow colour and were opaque. Sensory biscuits packed with flavouring films showed an average acceptance of approximately 8.0 based on aroma and taste. These films represent an innovation for the packaging industry, and, based on our results, we recommend the combined use of EO and aroma to develop films for flavouring.

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Active food packaging aims to interact with food in order to improve nutritional, sensory, physicochemical or microbiological properties of the food products. The aim of this work was to development and characterization of active film with omega-3 and flavored with oregano essential oil for butter. Ot was produced three films: control (T1), active films added with 25% of ω-3 fatty acid and 5% of oregano essential oil (T2) and active film added with 40% fatty acid ω-3 and 5% essential oil of oregano (T3). Physical, mechanical and structural films properties were evaluated. The addition of fish oils and essential oregano did not change neither films color nor thickness in relation of control film. However, it reduced energy at break (J) and maximum compressive strength (MPa) of the active films. Dn the other hand, it increased elongation at break (mm) of active films compared to control. WVP of control film was higher (p < 0.05) to active films. On structural characterization, active films presented difference between the size of the oil droplets. Ot has been observed that the films produced have good mechanical, physical and structural properties. Further studies should be conducted for sensory evaluation, nutritional aspects and storage stability.

Active packaging is used to preserve food, maintaining or improving its features and microbiological safety. In this research was developed flavoring films and evaluated changes in the films as function of the addition of active agents and their contact with food. We determined the water vapor permeability (WVP) and mechanical analysis over 30 days for the films used for the sugar biscuit packaging. We also evaluated the sensory attributes of the sugar biscuits packaged in active films. The active agents used were important in maintaining the tensile strength of the films over time. However, the film with 10% orange aroma decreased the percent elongation and increased the film's WVP. In a sensory evaluation, the most accepted samples were the sugar biscuits packaged for 30 days in the film containing 10% essential oil and 5% aroma. Therefore, these films represent an innovation for the food industry that could enable the development of new products.Practical ApplicationsBiscuits are an important class of bakery products that are produced in a large variety of flavors. Every day, new types of biscuits, often with innovative flavors, are launched on the market. Flavoring active packaging can be used to improve the sensory characteristics of foods and to develop new products. From a processing line, you can obtain products of different flavors with the use of flavoring packaging in the conditioning stage. This is useful in a food industry that relies mostly on incremental innovation for new product launches; there is an increasing awareness in the industry that innovations are needed to remain competitive.