Development of Active Packaging Based on Agar-Agar Incorporated with Bacteriocin of <i>Lactobacillus sakei</i>
Camila Ramão Contessa,
Nathieli Bastos de Souza,
Guilherme Battú Gonçalo,
Catarina Motta de Moura,
Gabriela Silveira da Rosa,
Caroline Costa Moraes
Affiliations
Camila Ramão Contessa
Program in Materials Science and Engineering, Federal University of Pampa, 1650, Maria Anunciação Gomes Godoy Avenue, Bagé 96413-170, RS, Brazil
Nathieli Bastos de Souza
Program in Food Engineering and Science, School of Chemistry and Food, Campus Carreiros, Federal University of Rio Grande, Av. Itália Km 08, Rio Grande CEP 96203-900, RS, Brazil
Guilherme Battú Gonçalo
Food Engineering Course, Campus Bagé, Federal University of Pampa, Av. Maria Anunciação Gomes Godoy, 1650, Bagé CEP 96413-170, RS, Brazil
Catarina Motta de Moura
Food Engineering Course, Campus Bagé, Federal University of Pampa, Av. Maria Anunciação Gomes Godoy, 1650, Bagé CEP 96413-170, RS, Brazil
Gabriela Silveira da Rosa
Program in Materials Science and Engineering, Federal University of Pampa, 1650, Maria Anunciação Gomes Godoy Avenue, Bagé 96413-170, RS, Brazil
Caroline Costa Moraes
Program in Materials Science and Engineering, Federal University of Pampa, 1650, Maria Anunciação Gomes Godoy Avenue, Bagé 96413-170, RS, Brazil
In the search for new biodegradable materials and greater microbiological safety and stability of perishable food products, this study aimed to develop a bioplastic antibacterial film incorporating bacteriocin for application in commercial curd cheese and monitoring of microbiological stability. Films with good handling characteristics as well as physical, barrier, and mechanical properties were obtained. Regarding the antibacterial activity, the microbial reduction was demonstrated in a food matrix, obtaining a reduction of 3 logarithmic cycles for the group of coagulase positive staphylococci and from 1100 to <3.00 MPN/g in the analysis of thermotolerant coliforms. Therefore, the film presented food barrier characteristics with the external environment and adequate migration of the antibacterial compound to the product, contributing to the reduction of contamination of a food with high initial microbial load.
