Effect of an active biodegradable package made from bean flour and açaí seed extract on the quality of olive oil

Abstract

The COVID‐19 pandemic has aggravated existing problems associated with the high consumption of plastic products and their incorrect disposal, resulting in an increase in social, economic, and environmental problems. Thus, new combinations of biodegradable materials for food packaging have become the target of frequent research. The present study aimed to produce and evaluate active biodegradable films based on red bean flour and açaí seed extract and also to evaluate the quality of extra virgin olive oil stored in packaging produced for a period of 16 days at 60°C. Films of red bean flour (Phaseolus vulgaris) with 0.5% and 10% açaí seed extract were developed. The addition of the extract to the films increased their tensile strength by 100%, reduced their solubility and transparency, and increased their relative crystallinity. Furthermore, the antioxidant activity presented by the films increased in line with the concentration of extract added. The extra virgin olive oil was packaged in materials produced from bean flour films with 10% extract and maintained its quality parameters within the limits established by legislation. These results suggest the discovery of a biodegradable and antioxidant packaging that can be used to pack olive oil and other fatty food products.

Effects of biodegradable and active sachets based on sodium alginate and Macaúba (Acrocomia aculeata) pulp extract on the quality of olive oil

“…2 To minimize environmental problems, research has been directed to the development of biodegradable materials using natural polymers obtained from renewable sources with the capacity to improve quality and preserve food. 3,4 Consolidated as a biodegradable polymer matrix, sodium alginate is widely used for flexible film production because of its processing properties (easy gelling and emulsifying capability), as well as polymer performance, including high water solubility, low oil and oxygen permeability, good flexibility, and tasteless. 5,6 In the food industry, the demand for safe and high-quality products, with reduced amounts of chemical additives in the composition, leads to the need for new packaging technologies that allow better food conservation, such as active packaging.…”

“…Therefore, the use of biodegradable sachets incorporated with bioactive compounds can help in the preservation of olive oil and be an eco-friendly packaging alternative. 4,18 The present study aimed to produce and characterize active biodegradable films of sodium alginate incorporated with macaúba pulp extract in various concentrations and, evaluate its effects on the storage of olive oil.…”

Effect of starch nanocrystals addition on the physicochemical, thermal, and optical properties of low‐density polyethylene (LDPE) films

“…[3,4] However, although the cost/benefit of using LDPE is adequate industrially, LDPE is obtained through petrochemical processes, and its degradation can take many decades, [5] which causes accumulation in the environment, generating serious environmental pollution. [6][7][8] The search for polymers with higher degradability and with similar properties has been the target of studies to reduce environmental problems and keep produce quality packaging.…”

The influence of cinnamon and litsea cubeba essential oils on methylcellulose films

“…Generally, they have high concentrations of phenolic compounds with the ability to inhibit the growth of microorganisms and control the process of lipid oxidation. 10,11 Cinnamon essential oil is one of the most effective essential oils against common food-borne pathogens and has excellent antioxidant properties. With a mixture of molecules, the bioactivity of the essential oil is directly related to the presence of its main and secondary components, which vary according to the genetic type, environmental factors, or extraction method.…”

“…Essential oils extracted from plants have been the target of attention for presenting properties with great capacity for application in biodegradable films. Generally, they have high concentrations of phenolic compounds with the ability to inhibit the growth of microorganisms and control the process of lipid oxidation 10,11 …”