RESUMO: O objetivo deste trabalho foi avaliar a capacidade antimicrobiana de biofilmes elaborados com proteínas de resíduos de filetagem de dourada (Brachyplatysoma rousseauxii) com óleo essencial de cravo (Eugenia caryophyllata), e analisar as propriedades tecnológicas dos filmes. Foram elaborados dois biofilmes, com 2% de proteínas miofibrilares extraídas de aparas de filetagem e outro com 2% de gelatina da pele de dourada, pelo método de casting. As concentrações de óleo essencial de cravo foram de 0, 1, 1,5 e 2% em relação ao volume de solução. Foi avaliada a atividade antimicrobiana pelo método de disco-difusão e também feitas análises mecânicas, de barreira, espessura, cor e características morfológicas e estruturais por microscopia eletrônica de varredura. Os biofilmes com óleo essencial de cravo apresentaram excelentes valores de permeabilidade a vapor d'água e de elongação contribuindo para melhor aplicação em alimentos, assim como apresentou coloração amarela clara. Os biofilmes de proteínas miofibrilares apresentaram efeito inibitório frente às bactérias Gram positivas, Staphylococus aureus e Enterococus fecalis. Os biofilmes de gelatina com OEC não inibiram o crescimento das bactérias Gram-positivas e Gramnegativas. ABSTRACT:The aim of this work was to evaluate the antimicrobial capacity of biofilms, made with protein obtained from filleting residues of dourada (Brachyplatysoma rousseauxii) added of clove essential oil (Eugenia caryophyllata), and to analyze the technological properties. Two biofilms were elaborated, one with 2% myofibrillar proteins extracted from filleting shavings and the other one with 2% dourada skin gelatin, by the casting method. The clove essential oil concentrations were 0, 1, 1.5 and 2% in relation to the volume of the solution. The antimicrobial activity was evaluated by the disk diffusion method and mechanical analyses as barrier, thickness, color and morphological and structure characteristics by the scanning electron microscopy were performed. The biofilms added of clove essential oil presented excellent values of water vapor permeability and high values of elongation, contributing for the better application in foods, as well as they presented yellow color with low intensity. The biofilms with myofribillar proteins presented inhibitory effect in the concentrations used against the Gram positive bacteria, Staphylococus aureus and Enterococus fecalis. The gelatin biofilms added of clove essential oil did not inhibit the growth of Gram positive and Gram negative bacteria.Propriedades tecnológicas e antimicrobiana de biofilmes de proteínas de peixe com óleo essencial de cravo Rev. Bras.
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