Desenvolvimento, caracterização e aplicabilidade de revestimentos comestíveis à base de mucilagem de palma e óleo de orégano.

Abstract

The development of edible coatings based on natural polymers has been a sustainable alternative for food preservation, reducing the dependence on synthetic additives and plastic packaging. This approach has gained relevance as the food industry seeks solutions that combine preservation efficiency with the minimization of environmental impacts. The present study aimed to develop and characterize edible coatings using palm mucilage (Opuntia ficus-indica) and oregano oil as a sustainable alternative for food preservation. The mucilage was extracted from the palm cladodes using a standardized protocol and used in the formulation of emulsions, varying the concentrations of oregano oil and the addition of glycerol. The formulations underwent a comprehensive analysis that included the determination of extraction yield, toxicity (assessed by bioassays with Artemia salina), and the characterization of physicochemical properties (pH, acidity, water content, and total solids), as well as evaluations of texture, viscosity, color, and antioxidant activity. Subsequently, the coatings were applied to goat cheeses, and the sensory quality of the products was evaluated by a panel of tasters. The results demonstrated that all formulations were safe for consumption, showing no toxicity. It was observed that treatments containing oregano oil exhibited greater pH and acidity stability during storage, delaying degradation processes. Antioxidant activity was significantly enhanced with increasing concentrations of oregano oil, reaching 27.37 µM in the treatment with 3% oil, although the addition of glycerol reduced this activity. Color analysis indicated that oregano oil altered the brightness and hue of the coatings, giving them a more attractive appearance, while sensory evaluation showed that the coated cheeses maintained better texture and flavor, being widely accepted by the tasters. In conclusion, the combination of palm mucilage and oregano oil constitutes a promising matrix for the development of edible coatings, with the potential to extend food shelf life, reduce the need for artificial preservatives, and minimize the use of plastic packaging, offering a solution aligned with the demands for sustainability and environmental responsibility in the food industry.