The development of smart biodegradable films emerges as an alternative capable of indicating the correlation between the pH of a product and the color changes related to the degradation processes. Therefore, the aim of this investigation was to develop smart biodegradable films using biopolymers, green banana starch, gelatin, alginate, and red cabbage extract as a quality indicator in sheep meat. The polymeric indicator films were prepared from three formulations: (I) 2% starch + 0.5 grams of glycerol + 5% of red cabbage extract; (II) 2% starch + 2% gelatin + 0.7 grams of glycerol + 5% red cabbage extract; (III) 1.5% alginate + 0.5% starch + 2% gelatin + 1% glycerol + 15% red cabbage extract and evaluated for light sensitivity, swelling index, water vapor transmission, and pH activation. The films showed changes in hydrophilicity according to their formulation. In addition, the alginate/starch/gelatin formulation added with 15% of red cabbage extract showed the highest swelling rate (91.30%), activation of water vapor transmission (5.3 g mm m2/h/Pa), and pH, in addition to activation in sheep meat the formulation with the best potential as a pH indicator package. Thus, smart biodegradable films with red cabbage extract have high biodegradability and allow consumers to choose a product with higher preservation quality. Practical applications The deterioration of food is directly related to changes in the pH of the product, therefore, the use of smart biodegradable films incorporated with plant extracts, such as red cabbage, appears as an excellent alternative for the consumer to detect changes in the product. In this investigation, the use of natural polymers, starch, and alginate performed well in the production of films with plant extract. Therefore, the application of biodegradable polymers and red cabbage extract in the development of intelligent films, emerges as a new approach of satisfactory potential for insertion in the market, being a viable alternative for application in the food industry, with regard to the quality and conservation of food matrices.

química, microbiológica e sensorial de queijo minas frescal de leite de cabra... Rev. Inst. Laticínios Cândido Tostes, v. 71, n. 3, p. 166-178, jul/set, 2016 que apresentou menor contagem de bactérias láticas totais e acidez, maior valor de pH e maior aceitabilidade sensorial e intenção de compra diferindo do queijo obtido por fermentação lática. Os resultados mostram que a forma de acidificação afeta as características do produto e sua aceitação pelos consumidores. A utilização do leite de cabra para produção do queijo Minas frescal apresenta potencial de aplicação na indústria de lácteos, agrega valor, tornando-o um produto alternativo aos consumidores alérgicos ao leite bovino.Palavras-chave: ácido lático; cultura starter; leite de cabra; queijo Minas frescal. ABSTRACTThe aim of this study was to evaluate the effect of the direct acidification by lactic acid and indirect, by adding of the mesophilic starter culture type O (Lactococcus lactis subsp. lactis e Lactococcus lactis subsp. cremoris), the physicochemical properties, microbiological and sensory product. Two formulations of Minas Frescal cheese were prepared by acidification with lactic acid and acidification with mesophilic type O culture and evaluated for microbiological quality: the psychrotrophic count, aerobic mesophilic and thermotolerant Coliforms and Salmonella sp. The physicochemical analyzes were performed determination of fat, ash, moisture, acidity in lactic acid and pH. The physical and chemical changes were evaluated in the Minas fresh cheese during the 14-day storage period, and analyzed its acceptability and purchase intent through sensory analysis. The results revealed that the Minas fresh cheese formulations presented in good sanitary conditions and of consumption. The physico-chemical parameters of fat, ash and moisture of the Minas fresh cheeses do not differ significantly (p < 0.05). The cheese obtained by direct acidification by lactic acid showed the lowest values of count total lactic bacteria and acidity in acid lactic, higher pH and greater sensory acceptance and purchase intent differing cheese obtained by lactic fermentation. The results show that the form of acidification affects the product characteristics and consumer acceptability. The use of goat milk for the production of fresh cheese mines shows potential for the dairy industry and adds value to the product and becomes an alternative product to consumers allergic to cow's milk.

Colorimetric Smart packaging pH indicator offers a potential use that could allow consumer evaluation of the food quality. In this study, it was developed a film based on chitosan, gelatin, PVA and red cabbage extract for food quality monitoring. Films were characterized by Thickness and swelling index. Proof-of-Concept application tests were conducted with Ricotta cheese for evaluated the potential use in the food spoilage. The results show that indicator film has high hydration capacity and during application in cheese, the film did not visually indicated color change after 7days refrigeration storage.

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O óleo essencial extraído dos frutos da pimenta rosa (Schinus terebinthifolius Raddi) possui propriedades antioxidantes, antimicrobianas e antifúngicas. Estas propriedades estão relacionadas a presença de compostos antibacterianos na sua composição. Tais compostos podem ser usados no combate a bactérias deteriorantes e patogênicas em alimentos. Assim, o objetivo deste estudo foi extrair o óleo essencial da pimenta-rosa (Schinus terebinthifolius Raddi) e determinar a citotoxidade e a concentração inibitória mínima, afim de investigar seu efeito antimicrobiano contra cepas bacterianas, visando a possível utilização do óleo essencial como condimento em alimentos. O óleo essencial foi extraído por aparelho Clevenger modificado (hidrodestilação) e foram determinados os parâmetros de aparência, odor, cor e densidade. Para a citotoxicidade foram utilizadas oito concentrações (500; 250; 150; 50; 25; 12,5; 6,24 e 0 µg/ml) do óleo essencial aplicado em Artemia salina e para a determinação da concentração inibitória mínima oito concentrações foram testadas (0; 0,01625; 0,0325; 0,065; 0,125; 0,25; 0,5 e 1 %) em cinco diferentes linhagens bacterianas, sendo duas Gram-positivas (Staphylococcus aureus ATCC 25923 e Listeria monocytogenes ATCC 19117) e três Gram-negativas (Escherichia coli ATCC 25922, Salmonella Typhimurium ATCC 14028 e Salmonella Enteretidis ATCC 13076). Os resultados demonstraram que a concentração citotóxica foi de 86,2 µg/ml e a taxa de inibição apenas para a linhagem de Staphylococcus aureus foi de 0,5% e as demais linhagens não foram inibidas. Assim, pode-se concluir que o óleo essencial da pimenta rosa (Schinus terebinthifolius Raddi) pode ser incorporado em alimentos para inibir a linhagem de Staphylococcus aureus, na concentração de 0,5%.