Filmes ativos comestíveis elaborados com óleos essenciais aplicados em maçãs minimamente processadas

Abstract

The need for a healthy diet combined with the fast rate of life have been responsible for the increase in demand for fresh-cut products, such as fruits, which provide consumers with a convenient product, practical and keeps very close characteristics of the fresh product. After all, the fresh-cut fruits are more perishable. The goal of this study was the development of active edible coating of sodium alginate-based with essential oils of cinnamon and nutmeg and its application in fresh-cut apples. In order to determine the true efficacy of the coating, the apple samples were contaminated separately with Escherichia coli and Penicillium commune. First, the minimum inhibitory concentration of oils against each microorganism was found and after it was performed four treatments: Apple control (MC1), Apple with alginate coating (MC2), Apple with alginate coating and cinnamon oil (MOC) and apple with alginate coating and nutmeg oil (MONm). The analyzes were: Microscopy of coating, color and microbiological. The minimum inhibitory concentrations were: 1.32 mg.mL-1 for cinnamon oil and 2.30 mg.mL-1 for nutmeg oil, against both microorganisms. The thickness of all coatings were 120 μm and they were homogenous, covering all surface of the fruit, presenting good adhesion. During the days of storage, in the MOC and MONm treatments presented significant reduction of the counts of Escherichia coli and Penicillium commune, compared to MC1 treatment. As for enzymatic browning, the MC2, MOC and MONm treatments there were a significant reduction in the rate when compared to MC1 treatment. Therefore, according to the results, the use of active edible coating of sodium alginate-based with essential oils of cinnamon and nutmeg in fresh-cut apples was quite satisfactory when compared to apples without coatings.