Whey protein-based films incorporated with oregano essential oil

AUTOR(ES)

Oliveira, Sandra Prestes Lessa Fernandes, Bertan, Larissa Canhadas, De Rensis, Christiane Maciel Vasconcellos Barros, Bilck, Ana Paula, Vianna, Priscila Cristina Bizam

FONTE

Polímeros

DATA DE PUBLICAÇÃO

29/06/2017

RESUMO

Abstract This study aimed to prepare whey protein-based films incorporated with oregano essential oil at different concentrations, and evaluate their properties and antimicrobial activity. Films were more flexible with increasing the concentration of oregano oil and water vapor permeability was higher in the films with oregano oil. Increasing the concentration of essential oil decreased the water solubility. The solubility of control film and film with 1.5% oregano oil was 20.2 and 14.0%, respectively. The addition of 1% of oregano oil improved the resistance of the films. The tensile strength for the control film was 66.0 MPa, while for the film with 1% of oregano oil was 108.7 MPa. Films containing 1.5% oregano oil showed higher antimicrobial activity. The zone of inhibition ranged from 0 to 1.7 cm. The results showed that the whey protein-based films incorporated with oregano essential oil has potential application as active packaging.

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