Effect of an active biodegradable package made from bean flour and açaí seed extract on the quality of olive oil. Issue 4 (31st January 2022)

• Record Type: Journal Article
• Authors: Nogueira, Daiane; Marasca, Natasha Spindola; Latorres, Juliana Machado; Costa, Jorge Alberto Vieira; Martins, Vilásia Guimarães
• Is Part Of: Polymer engineering & science. Volume 62:Issue 4(2022)
• Page Start: 1070
• Page End: 1080
• Publication Date: 2022-01-31
• Subjects: active packaging -- food packaging -- sustainability; Polymer engineering -- Periodicals; Polymers -- Periodicals; 668.9
• DOI: 10.1002/pen.25907
• Languages: English
• ISSNs: 0032-3888

Abstract

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. Abstract : Biodegradable packaging for olive oil.