Active biodegradable packaging for fresh pasta

作者：de Camargo Andrade Molina Talita Pires; Shirai Marianne Ayumi; Eiras Grossmann Maria Victoria; Yamashita Fabio

来源：LWT-Food Science and Technology, 2013, 54(1): 25-29.

DOI：10.1016/j.lwt.2013.05.011

• Starch
• PBAT
• Shelf life
• Potassium sorbate

The objective of this study was to produce an active biodegradable packaging for fresh pasta. The biodegradable film was produced by blown extrusion using thermoplastic starch, poly(butylene adipate-co-terephthalate) (PBAT) and potassium sorbate as an antimicrobial agent. Fresh pasta sheets were intercalated with biodegradable films (i.e., film/pasta/film/pasta/film), sealed in LDPE bags, and stored at 10 degrees C; the microbiological analyses and the characterisation of the films were performed before and during storage. The migration of the antimicrobial agent to the pasta was also evaluated. The films had mechanical properties suitable for use as active packaging for fresh pasta. The active films controlled the microbial growth, thus increasing the shelf-life of fresh pasta. Moreover, the amounts of potassium sorbate that migrated to the product were much lower than the concentrations allowed by the Brazilian legislation for fresh pasta. The film with 4.5% potassium sorbate was the best at controlling the microbial growth in the product; this film is suitable for use as an active packaging for fresh pasta.

• 出版日期2013-11