Embalagem ativa antifúngica para aumentar a vida útil do pão de forma fatiado
Data
2024-08-19
Autores
Ferreira, Julia Guirão 
Orientadores
Venturini, Anna Cecilia
Tipo
Trabalho de conclusão de curso
Título da Revista
ISSN da Revista
Título de Volume
Resumo
A busca do consumidor por alimentos com apelo à sustentabilidade e ao bem-estar tem impulsionado as indústrias de panificação na diversificação de produtos integrais, com a introdução de grãos e farinhas especiais. O pão é um alimento fundamental consumido em todo o mundo, mas frequentemente passa por alterações físico-químicas e microbiológicas que afetam sua qualidade e vida útil. A deterioração microbiológica, que leva a um crescimento visível de mofo e à possível produção de micotoxinas, é um problema comum. Para lidar com esses desafios, a indústria de panificação tem explorado vários tratamentos para melhorar a segurança do pão e estender sua vida útil. O principal objetivo deste projeto foi desenvolver uma bandeja celulósica revestida com filme antifúngico à base de quitosana, incorporado com óleo essencial de capim-limão, para compor o sistema de embalagem para pão de forma fatiado. Análises físico-químicas e mecânicas do sistema ativo filme-papel- cartão foram realizadas para sua caracterização: homogeneidade de revestimento; gramatura; espessura; permeabilidade à gordura; análises térmicas e teste Cobb. Os resultados mostraram diferenças significativas nas amostras com revestimento, para homogeneidade e permeabilidade à gordura. A homogeneidade do papel contendo revestimento com óleo essencial foi muito eficiente, além de produzir um efeito de barreira para a solução colorida. Além, disso, o revestimento contendo o óleo, também apresentou barreira à gordura. Muitos resultados tiveram uma variação muito equena, o que pode estar relacionado com a quantidade de solução e de camadas utilizadas no revestimento. A análise de concentração inibitória mínima para os fungos P. roqueforti PR11 e P. paneum LMQA05 mostraram resultados positivos. A concentração inibitória mínima de ambos os microrganismos foi de 0,125 mg/mL e a concentração fungicida foi de 0,50 mg/mL, menores que a concentração utilizada na camada de revestimento (20 mg/mL). O sistema de embalagem ativo proposto neste trabalho pode ser uma alternativa promissora para a substituição de conservantes sintéticos (ácido propiônico, ácido sórbico e seus sais), conhecidos como “antimofo” utilizados para retardar a deterioração fúngica em pães de forma industrializados, além de explorar o potencial da reutilização de resíduos industriais e incentivar o mercado sustentável. Testes adicionais devem ser realizados a fim de determinar a concentração ótima de óleo essencial no revestimento das bandejas celulósicas, capaz de estender a vida útil do pão fatiado sem afetar negativamente a avaliação organoléptica do produto.
The consumer demand for foods with sustainability and wellness appeal has driven the baking industry to diversify whole grain products by introducing special grains and flours. Bread is a fundamental food consumed worldwide, but it often undergoes physicochemical and microbiological changes that affect its quality and shelf life. Microbiological deterioration, which leads to visible mold growth and the possible production of mycotoxins, is a common problem. To address these challenges, the baking industry has explored various treatments to improve bread safety and extend its shelf life. The main objective of this project was to develop a cellulose tray coated with a chitosan-based antifungal film, incorporated with lemongrass essential oil, as part of the packaging system for sliced bread. Physicochemical and mechanical analyses of the active film-paperboard system were conducted for its characterization, including: coating homogeneity; grammage; thickness; fat permeability; thermal analyses; and the Cobb test. The results showed significant differences in the coated samples, particularly for homogeneity and fat permeability. The homogeneity of the paper with essential oil coating was very efficient, also producing a barrier effect for the colored solution. Furthermore, the coating containing the oil also presented a barrier to fat. Many results showed very little variation, which may be related to the amount of solution and layers used in the coating. The minimum inhibitory concentration analysis for the fungi P. roqueforti PR11 and P. paneum LMQA05 showed positive results. The minimum inhibitory concentration of both microorganisms was 0.125 mg/mL, and the fungicidal concentration was 0.50 mg/mL, lower than the concentration used in the coating layer (20 mg/mL). The active packaging system proposed in this work can be a promising alternative to the use of synthetic preservatives (propionic acid, sorbic acid, and their salts), known as “antifungal” agents used to delay fungal deterioration in industrially produced sliced bread. Additionally, it explores the potential for reusing industrial waste and promoting the sustainable market. Further tests should be conducted to determine the optimal concentration of essential oil in the coating of cellulose trays, capable of extending the shelf life of sliced bread without negatively affecting the product's organoleptic evaluation.
The consumer demand for foods with sustainability and wellness appeal has driven the baking industry to diversify whole grain products by introducing special grains and flours. Bread is a fundamental food consumed worldwide, but it often undergoes physicochemical and microbiological changes that affect its quality and shelf life. Microbiological deterioration, which leads to visible mold growth and the possible production of mycotoxins, is a common problem. To address these challenges, the baking industry has explored various treatments to improve bread safety and extend its shelf life. The main objective of this project was to develop a cellulose tray coated with a chitosan-based antifungal film, incorporated with lemongrass essential oil, as part of the packaging system for sliced bread. Physicochemical and mechanical analyses of the active film-paperboard system were conducted for its characterization, including: coating homogeneity; grammage; thickness; fat permeability; thermal analyses; and the Cobb test. The results showed significant differences in the coated samples, particularly for homogeneity and fat permeability. The homogeneity of the paper with essential oil coating was very efficient, also producing a barrier effect for the colored solution. Furthermore, the coating containing the oil also presented a barrier to fat. Many results showed very little variation, which may be related to the amount of solution and layers used in the coating. The minimum inhibitory concentration analysis for the fungi P. roqueforti PR11 and P. paneum LMQA05 showed positive results. The minimum inhibitory concentration of both microorganisms was 0.125 mg/mL, and the fungicidal concentration was 0.50 mg/mL, lower than the concentration used in the coating layer (20 mg/mL). The active packaging system proposed in this work can be a promising alternative to the use of synthetic preservatives (propionic acid, sorbic acid, and their salts), known as “antifungal” agents used to delay fungal deterioration in industrially produced sliced bread. Additionally, it explores the potential for reusing industrial waste and promoting the sustainable market. Further tests should be conducted to determine the optimal concentration of essential oil in the coating of cellulose trays, capable of extending the shelf life of sliced bread without negatively affecting the product's organoleptic evaluation.