Dados do Trabalho

Título

BIODEGRADABLE SACHETS ADDED OF CARYOCAR BRASILIENSE WASTE TO PRESERVE OLIVE OIL

Introdução

The incorporation of bioactive substances in a consolidated matrix such as sodium alginate can afford antioxidant effects to prolong the shelf life of the food products. Rich in bioactive compounds, Caryocar brasiliense is a fruit from Brazilian cerrado biome underexplored in the food industry. The present study aimed to produce active films of sodium alginate incorporated with extracts of pequi epicarp and evaluate their effects as active sachets in the storage of olive oil.

Material e Métodos

Two formulations were elaborated by the casting technique, with 0 (CF) and 10% of epicarp extract (EE), in duplicate. Packaging measuring 5 x 15 cm were prepared and heat-sealed. 15 mL of olive oil were poured into the sachets and submitted to the Schadaal oven test at 60 °C for 16 days, and an amber commercial bottle (AB) was used as a control packaging. In the sachets were evaluated total phenolic compounds (TPC), and antioxidant activity (ABTS•+ and DPPH methods). Every 4 days of analysis, the stability of the olive oil was evaluated by the acidity (AI) and peroxide (PI) indices, and color parameters. All analyses were performed in triplicate, ANOVA was used, and Tukey’s test was applied at 95% confidence.

Resultados e Discussão

It was observed 113.96 mg GAE g-1 of TPC to the sachet with EE, and the incorporation of extracts resulted in higher antioxidant activity by ABTS•+ and DPPH assays, 9.26% and 22.92%, respectively. A higher acidity index was observed in olive oil stored in AB. The initial peroxide index (PI) value was 5.4%, after 16 days of storage, the peroxide rates observed were 15.08% (AB), 7.28% (CF), and 6.56% (EE).

Conclusão

The phenolic compounds present in the extract of pequi epicarp can sequester free radicals in the phases of initiation and propagation of lipid oxidation. A more pronounced decrease of parameter b* for AB and CF was observed, the loss of yellow color may be associated with the degradation of carotenoids. Sachets with EE maintained the quality parameters of the olive oil, the results indicated that the incorporation of pequi residue extract in the elaboration of sustainable and active materials for olive oil packaging was effective.