Elaboração, caracterização e aplicabilidade do sistema de embalagem inteligente e ativa utilizando extrato de bagaço de uva e gelatina de tilápia

Abstract

The present work aimed to develop and characterize an active and intelligent packaging system based on grape pomace extract and tilapia skin gelatin. The extract was analyzed for pH, color, anthocyanins, antioxidant potential and phenolic compound content. Bloom's analysis was performed on gelatin. The film-forming solution was prepared using gelatin, glycerin/pectin and natural grape pomace extract. The film formulations followed a Rotational Central Composite Design (DCCR), obtaining 17 different formulations. The films were characterized by analyzing color, opacity, antioxidant potential, solubility, water vapor permeability (PVA) and swelling index. The data were analyzed through Design of Experiments (DOE), using Analysis of Variance (ANOVA) in Statistica 7 at a significance level of 5%. The packaging that stood out in the tests was analyzed for mechanical properties, biodegradability and toxicity. The fresh tilapia fillet was analyzed for its proximate composition, water activity (Aa), pH, colorimetry, lipid oxidation (TBARS) and nitrogen in volatile bases (N-BVT). Finally, the activation test for both active and intelligent packaging was carried out on tilapia meat. All analyzes carried out for the extract were in accordance with the literature. In the analyzes carried out for the film, the Pareto charts showed that the extract had a positive influence on the a* parameter, opacity and antioxidant potential, while a lower value of glirecin/pectin resulted in better solubility and PVA of the film. Finally, the swelling index was higher in films that had a greater amount of extract. When carrying out a general analysis, it was concluded that the best films were those from tests E2 and E14, since they had the highest values in the antioxidant potential and in the a* parameter of the color analysis, being used in the second phase of this work, as well as the control packaging (E13). Packaging E13 and E14 stood out in the mechanical properties tests, in relation to biodegradability, E2 and E13 degraded faster. Samples E2 and E14 were considered non-toxic while packaging E13 has low toxicity. The proximate composition, pH and water activity (Aa) of the fresh tilapia fillet were in accordance with the literature, as were the TBARS and N-BVT values, which confirmed the freshness of the sample. The activation of smart films on tilapia meat was not satisfactory, as there was an increase in pH without changing the color of the packaging pigments; while the active films, it was concluded that the packaging containing grape pomace extract was effective in delaying lipid oxidation and the increase in volatile nitrogen bases, with the E14 packaging being considered the most efficient.