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Cellulose acetate (CA) films with sweet fennel essential oil (FEO) were evaluated for possible changes caused by the incorporation of 5, 10, 20 and 30% glycerol. The results show that the incorporation of different concentrations of plasticizer caused an increase in thickness, water vapor transmission rate (WVTR), tensile strength (TS), besides altering the optical properties and demonstrating possible chemical interaction with the CA matrix (Fourier transform infrared (FTIR)). Scanning electron microscopy (SEM) images revealed that the addition of glycerol caused morphological changes on the surface and internal region of all films. As for antimicrobial activity, the FEO was effective for Staphylococcus aureus and Escherichia coli . However, all films evaluated did not show activity in inhibiting these microorganisms. Therefore, it is believed that the FEO may have some incompatibility with the CA matrix, being trapped between the polymer chains. Therefore, the results suggest that the incorporation of glycerol caused changes in the functional properties of all films, although it did not result in measurable antimicrobial effects.

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The minimally processed vegetable (MPV) market has been growing in recent decades. This growth is related to the change in lifestyle and eating habits of consumers who seek practical and healthy food for consumption. Maintaining the characteristics and quality of MPVs is a significant challenge for producers and traders. Minimal processing steps increase the perishability of these MPVs, thus increasing oxidative reactions and their metabolic rate. The research focused on the development of technologies that reduce these reactions gained prominence. Edible films and coatings produced from natural sources have emerged as alternative packaging for food applications and have received attention due to their advantages, such as their biodegradable and renewable nature, availability, and cost. The use of edible coatings for the preservation of vegetables in the postharvest condition, whether intact or minimally processed, has been identified as an emerging technology of great potential as they can control the internal atmosphere of MPVs. Biopolymers such as polysaccharides, lipids, and proteins have been evaluated in the formulation of these coatings. The choice of appropriate material will depend on the characteristics of the plant, the biopolymer, and the intended objectives of the film. This review aims to present some application examples, the main types of edible coatings, and the application techniques used in MPVs based on the literature, to assist a choice that can generate greater coating efficiency.

Growing demand for safe foods coupled with the intent to reduce food waste, seeing as much of it is lost through contamination by spoilage microorganisms, leads to research on antimicrobial agents such as LAE (Nα-lauroyl-L-arginine ethyl ester monohydrochloride). This compound has great antimicrobial potential against a range of microorganisms and, therefore, its use may be of extreme importance for the food industry in the search for antimicrobial agents with a broad spectrum of action. Thus, the objective of this article is to review the research involving LAE, when studied in vitro, in vivo and in the incorporation in different packaging in order to be released in a controlled manner for food products. In conclusion, despite the fact that it has a strong antimicrobial activity, it is still little known and is not accepted in all countries, including Brazil. With greater insight into this antimicrobial agent, more countries could use it, supporting worldwide in food preservation.

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