Elaboration and Characterization of Bioactive Films Obtained from the Incorporation of Cashew Nut Shell Liquid into a Matrix of Sodium Alginate

Abstract

The objective of this work was to obtain and characterize sodium alginate-based biopolymer films with the addition of cashew nut shell liquid (CNSL). The study employed a completely randomized design, including 0%, 0.5%, 1%, and 1.5% inclusion of CNSL. Uniform formation of the films was observed, and the addition of CNSL provided better thermal resistance than did the treatment without inclusion, while the addition of CNSL reduced the homogeneity of the microstructure, especially for the 1.5% inclusion level. The permeability of the film increased as the level of CNSL increased, especially in response to the concentrations of 1% and 1.5%, and no significant difference in permeability was observed between these treatments. The tensile strength decreased proportionally as a function of the addition of CNSL, as its inclusion increased the elasticity and elongation of the films. In addition, the films with CNSL demonstrated strong antioxidant activity and discrete antimicrobial activity, and ecotoxicity analysis showed that the levels of CNSL tested and the films produced were nontoxic. Thus, these films are promising and self-sustainable alternatives for the agrifood industry.

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties

“…Another important factor to be considered is the processing of meat into meat products, such as the beef burger patties, which does not significantly modify the original nutritional qualities, but attributes organoleptic characteristics such as color, flavor and aroma, characteristic of each process [ 5 ]. In addition, it adds value with the use of unused cuts for fresh consumption, generating greater alternatives for its sale.…”

“…In this aspect of preservation, this is one of the main functions of food packaging systems, as it separates food from the surrounding environment, reducing the interaction with spoilage factors (such as microorganisms, water vapor, oxygen and unpleasant flavors) and preventing losses of desirable compounds (for example, volatile flavorings), thus extending the shelf life of foods [ 6 ]. In addition, beef burgers are more prone to microbial contamination due to the mincing step and greater exposure to oxygen [ 4 , 5 ].…”

Control of microbial growth and lipid oxidation on beef steak using a cashew nut shell liquid (CNSL)-based edible coating treatment

“…Thus, exhibiting essential characteristics to be used as an additive in the production of films aimed at slowing the lipid oxidation process and consequently increasing the shelf life of food, because the incorporated active agents define the functionality packaging materials (Topuz & Uyar, 2020). Vasconcelos et al (2021) observed that bioactive films containing CNSL have antimicrobial activity and excellent antioxidant properties, being believed to be a promising alternative to be used in the agri-food industry.…”

“…Coating solution was prepared according to the methodology of Vasconcelos et al (2021). Initially, a sodium alginate solution was prepared, purchased from Dinâmica Química Contemporânea® (Indaiatuba, São Paulo, Brazil), at a concentration of 3% (m/v).…”

“…Thus, three treatments were defined: without any coating solution (control); alginate sodium coating (alginate) and alginate coating added with 1% of cashew nut shell liquid (alginate-CNLS). The definition of the quantity of CNSL to be added to the film (1%) was based on the results obtained from the production and characterization of the biofilms described according to Vasconcelos et at. (2021).…”