Bioactive chitosan/extract peppermint films to food packing in brisee dough: mechanic properties, antioxidant activity and shelf life
DOI:
https://doi.org/10.33448/rsd-v11i1.25436Keywords:
Bioactive compound; Plant extract; Films; Lipid oxidation; Pastry dough.Abstract
Besides practical and convenient products, the consumer has increasingly demanded safe and tasty foods, arousing interest in natural additives. This work aimed to develop chitosan films added with peppermint (Mentha piperita L.) hydroethanolic extract (EHH) for Briseé dough conservation. Films were prepared with chitosan (1% w/v) added with four EHH concentrations: 2.5% (EH2.5), 5% (EH5), 10% (EH10) and 25% (EH25). EH5 and EH10 films showed better antioxidant activity and bioactives retention, so were characterized by visual analysis, thickness, mechanical and optical properties, moisture, density, water vapour permeability, swelling, solubility. Moreover, by antimicrobial action against S. aureus and Escherichia coli, whose results showed they did not exhibit any activity against studied bacteria. For selected films, EHH addition improved mechanical, barrier and optical properties. They were used to pack pieces of dough, then results for DPPH and TBARS showed these films were effective in delaying lipid oxidation over ten days of storage.
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