ABSTRACT
The present work reports the development of chitosan-based films for application as protective layer for natural foods such as fruits and vegetables. Chitosan is a biopolymer known for its antibacterial and antifungal properties that when combined with its biocompatibility and biodegradability can be widely applied in areas such as cosmetic, pharmaceutical and food industry. In this work, thin films based on chitosan were obtained by the drop-casting method using glycerol to enhance elasticity and hydrophobic character. Such properties are desirable to form a protective layer that is not highly soluble in water. The results showed that the bactericidal character of chitosan against gram-positive and gram-negative bacteria remains after plasticization. Strawberries coated with chitosan/glycerol 30% films (Chi/30%Gly) showed resistance against gray fungus attack and an insignificant alteration in their flavor, appearance, aroma and texture. In other words, the chitosan film protected the strawberry from fungi attack, showing its great potential as edible coating for fruits and vegetables.
Subject(s)
Chitosan/chemistry , Coated Materials, Biocompatible/chemistry , Edible Films , Food Preservation , Fragaria , Anti-Bacterial Agents/chemistry , Anti-Bacterial Agents/pharmacology , Antifungal Agents/chemistry , Antifungal Agents/pharmacology , Biopolymers , Chemical Phenomena , Food Packaging , Fruit , Molecular Structure , Spectroscopy, Fourier Transform Infrared , TasteABSTRACT
ABSTRACT: The essential oils of the different parts of Lavandula dentata L. (inflorescences and aerial part without inflorescences) collected in the city of Uberaba (minas Gerais State)were obtained by hydro distillation, and their chemical composition was determined by gas chromatography coupled to mass spectrometry and compared to the chemical composition of essential oil of Lavandula hybrida and Lavandula officinalis. It was observed that the essential oils of the studied species have varied chemical composition and are composed mainly of monoterpenes. The essential oils of L. hybrida and L. officinalis showed a higher concentration of linalool and linaline acetate, while L. dentata L. presented higher concentration of fenchone, eucalyptol and camphor. Results indicate that the essential oil composition of L. dentata L. grown in Uberaba is similar to those produced in Curitiba - PR, providing a promising perspective for the cultivation and extraction of essential oils of this species in Minas Gerais.
RESUMO: Os óleos essenciais das diferentes partes de Lavandula dentata L. (inflorescências e parte aérea sem inflorescência) coletados em Uberaba - MG foram obtidos por hidrodestilação, e sua composição química foi determinada por cromatografia gasosa acoplada a espectrometria de massas e comparada à composição química de óleo essencial de Lavandula hybrida e Lavandula officinalis. Observou-se que os óleos essenciais das espécies estudadas possuem composição química variada e são compostos, principalmente, por monoterpenos. Os óleos essenciais de L. hybrida e L. officinalis apresentaram maior concentração de linalol e acetato de linalina, enquanto L. dentata L. apresentou maior concentração de fenchona, eucaliptol e cânfora. Os resultados indicam que os óleos essenciais de L. dentata L. cultivada em Uberaba são semelhantes aos produzidos em Curitiba - PR, tornando-se uma perspectiva promissora para o cultivo e extração de óleos essenciais desta espécie em Minas Gerais.
