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Influence of free and microencapsulated oregano oil on starch and poly (butylene co-terephthalate adipate) active film properties

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Abstract

The objective of this work was to produce thermoplastic starch (TPS) and poly (butylene co-terephthalate adipate) (PBAT) incorporated with free and microencapsulated oregano essential oil (OEO) by blown extrusion and compare their properties. The OEO was microencapsulated by spray drying using arabic gum and maltodextrin as wall materials. The films were characterized in terms of physical, optical, morphological, thermal and antioxidant properties, and the OEO diffusion coefficient was determined in different food simulants. Regarding water vapor permeability (2.04–2.05 × 10−7 g m−1 Pa−1 h−1) and water solubility (6.25–9.65%), no significant difference (p > 0.05) was observed. Morphological images revealed that films with OEO microparticles (FM) showed greater roughness that caused a reduction in tensile strength, Young's modulus and elongation. FM film showed better thermal stability, significant concentration of phenolic compounds (3.6 mg EGA gfilm−1) and antioxidant capacity, and higher diffusion coefficient in ethanol 10% (aqueous food simulant, 1.3109 × 10–11 cm2 s−1) and 95% (non-aqueous food simulant, 39.8623 × 10–11 cm2 s−1). The results demonstrate the use potential of microencapsulated OEO in the development of biodegradable antioxidant films for food applications.

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Acknowledgements

The authors thank the Conselho Nacional de Desenvolvimento Científico e Tecnológico—CNPq (Project No. 420055/2018-5) for financial support, Multiuser Laboratory of Federal University—Paraná—Campus Londrina and Food Technology Institute (ITAL)—Campinas—São Paulo.

Funding

This work was financially supported by Conselho Nacional de Desenvolvimento Científico e Tecnológico—CNPq (Project No. 420055/2018-5).

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Authors and Affiliations

  1. Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Londrina, Londrina, Paraná, 86036-370, Brazil

    Ana Flávia Sampaio Paulo, Geane Cristiane Balan, Lyssa Setsuko Sakanaka, Marly Sayuri Katsuda & Marianne Ayumi Shirai

  2. Programa de Pós-Graduação em Engenharia Química, Universidade Tecnológica Federal do Paraná, Câmpus Apucarana, Apucarana, Paraná, 86812-460, Brazil

    Gylles Ricardo Ströher

  3. Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, Paraná, 86057-970, Brazil

    Fabio Yamashita

  4. Departamento Acadêmico de Química, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, Paraná, 85884-000, Brazil

    Paulo Rodrigo Stival Bittencourt

Authors
  1. Ana Flávia Sampaio Paulo
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  2. Geane Cristiane Balan
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  3. Gylles Ricardo Ströher
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  4. Fabio Yamashita
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  5. Paulo Rodrigo Stival Bittencourt
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  6. Lyssa Setsuko Sakanaka
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  7. Marly Sayuri Katsuda
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  8. Marianne Ayumi Shirai
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Contributions

All authors contributed to the study conception and design. Material preparation, data collection and analysis were performed by Ana Flávia Sampaio Paulo, Geane Cristiane Balan, Gylles Ricardo Ströher, Paulo Rodrigo Stival Bittencourt, Marly Sayuri Katsuda, Lyssa Setsuko Sakanaka and Fabio Yamashita. The first draft of the manuscript was written by Ana Flávia Sampaio Paulo and Marianne Ayumi Shirai, and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to Marianne Ayumi Shirai.

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Paulo, A.F.S., Balan, G.C., Ströher, G.R. et al. Influence of free and microencapsulated oregano oil on starch and poly (butylene co-terephthalate adipate) active film properties. Polym. Bull. 79, 4859–4877 (2022). https://doi.org/10.1007/s00289-021-03743-5

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