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Production of Wheat Flour/PBAT Active Films Incorporated with Oregano Oil Microparticles and Its Application in Fresh Pastry Conservation

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Abstract

This study aimed to produce wheat flour and poly (butylene co-terephthalate adipate) films with the addition of free and microencapsulated oregano essential oil by blown extrusion and to evaluate its applicability as an active packaging in the preservation of the Brazilian fresh pastry, known as Pastel. The oregano essential oil microparticles were produced by spray drying and characterized in terms of morphology, encapsulation efficiency, and mean diameter. In the films, the physical, antioxidant, and diffusion kinetics of oregano essential oil were determined. Films with microencapsulated oregano essential oil showed lower tensile strength and Young’s modulus and higher elongation, solubility, antioxidant capacity, and diffusion coefficient when compared to the control and free oregano oil films. During 28 days of refrigerated storage, fresh pastry packaged with film with oregano essential oil microparticles presented a lower count of molds and yeasts, compared to pastries packed with control and free oregano oil films. The microencapsulation protected oregano essential oil from extrusion condition shearing and temperature damages during film production, allowing the development of biodegradable active films for application in foods where contamination by molds and yeasts is predominant.

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Acknowledgements

The authors thank the Multiuser Laboratory of Federal Technological University of Paraná (LabMult-LD) for the analyses performed.

Funding

This work was supported by the 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, Avenida dos Pioneiros 3131, Londrina, PR, 86036-370, Brazil

    Geane Cristiane Balan, Ana Flávia Sampaio Paulo, Alexandre Rodrigo Coelho, Lyssa Setsuko Sakanaka & Marianne Ayumi Shirai

  2. Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Londrina, Londrina, PR, Brazil

    Luana Gabrielle Correa & Cláudio Takeo Ueno

  3. Centro de Tecnologia de Cereais e Chocolates, Instituto de Tecnologia de Alimentos, Campinas, SP, Brazil

    Izabela Dutra Alvim

  4. Programa de Pós-graduação em Engenharia Química, Universidade Tecnológica Federal do Paraná, Câmpus Apucarana, Apucarana, PR, Brazil

    Gylles Ricardo Ströher

  5. Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, PR, Brazil

    Fabio Yamashita

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  1. Geane Cristiane Balan
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  2. Ana Flávia Sampaio Paulo
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  3. Luana Gabrielle Correa
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Correspondence to Marianne Ayumi Shirai.

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Balan, G.C., Paulo, A.F.S., Correa, L.G. et al. Production of Wheat Flour/PBAT Active Films Incorporated with Oregano Oil Microparticles and Its Application in Fresh Pastry Conservation. Food Bioprocess Technol 14, 1587–1599 (2021). https://doi.org/10.1007/s11947-021-02659-2

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