Membranas de nanofibras de zeína e óleo essencial de tomilho (Thymus vulgaris) com potencial antimicrobiano para aplicação em bandejas com carnes

Abstract

The search for food with less amount of synthetic preservatives has grown and the food industry searches for strategies to safely extend its shelf life. The use of chemical additives is associated with health risks when excessively consumed. In that regard, an alternative to control microbial growth is the use of natural preservatives, such as essential oils. Due to its chemical composition essential oils have antimicrobial and antioxidant properties. The aim of this study was to test the antimicrobial capacity of the thyme essential oil (Thymusvulgaris) encapsulated in zein nanofibers. Therefore, an active packaging was developed containing a nanofiber sachet based on zein and thyme essential oil, produced by electrospinning technique with the application in meat products. The nanofibers obtained were uniform and continuous, with a diameter variation between 61 e 77 nm. They showed hydrophobic ability, with a water contact angle varying from 134 to 150º and elevated antioxidant capacity (93% of inhibition by the method ABTS). Zein nanofiber sachets with thyme essential oil were able to inhibit the growth of thermotolerant coliforms (45°C), E. coli and coagulase-positive Staphylococcus under refrigeration. Therefore, the nanofibers produced in this study show promising characteristics for the elaboration of active packaging for food.