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    Packaging with cashew gum/gelatin/essential oil for bread: Release potential of the citral

    Year: 2020

    Journal: FOOD PACKAGING SHELF LIFE, Volume 23, MAR

    Authors: Oliveira, Marilia A.; Gonzaga, Maria L. C.; Bastos, Maria S. R.; Magalhaes, Hilton C. R.; Benevides, Selene D.; Furtado, Roselayne F.; Zambelli, Rafael A.; Garruti, Deborah S.

    Organizations: CAPESCoordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)

    Keywords: Polysaccharide; Cashew gum; Gelatin; Ferulic acid; Active film

    Cashew gum (CG) and gelatin (G) films were produced by incorporating ferulic acid (FA), as a cross-linking agent and Cymbopogon citratus essential oil (EO) for application bread packaging. The addition of FA and EO did not significantly affect water vapor permeability (WVP) or opacity. There was a significant decrease in the solubility of the films, possibly due to matrix cross-linking. Morphology revealed films with smooth surfaces and small cross-sections. Characteristic frequencies of CG and G demonstrated the cross-linking identified in infrared (IV). EO cross-linked films showed lower rupture stress than non-EO films. Elongation-at-break increased from 2% (cross-linked) to 140% (cross-linked/EO). CGG/EO packaging was more permeable than commercial packaging (polyethylene), giving bread more harshness. The experimental packaging provided six days of preservation to the bread compared with three days for the commercial packaging. Neral and geranial presented a higher proportion in the crust of the bread, suggesting antimicrobial action.
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