Benefícios da aplicação de óleos essenciais em embalagens ativas biodegradáveis de alimentos

Flávia Augusta do Nascimento; Kátia Regina Souza

doi:10.59171/nutrivisa-2024v11e12825

Authors

Flávia Augusta do Nascimento Instituto Federal do Rio Grande do Norte - IFRN - Campus Currais Novos – Rio Grande do Norte, Brasil. https://orcid.org/0000-0002-7633-3982
Kátia Regina Souza Instituto Federal do Rio Grande do Norte - IFRN - Campus Currais Novos – Rio Grande do Norte, Brasil. https://orcid.org/0000-0002-2974-6995

DOI:

https://doi.org/10.59171/nutrivisa-2024v11e12825

Abstract

Essential oils (EOs) are a group of botanical compounds with powerful antioxidant and antimicrobial properties. They consist of a complex mixture of phenolic compounds, terpenes and terpenoids. Incorporating EOs into packaging can improve its physicochemical, mechanical, antimicrobial and antioxidant properties. The applicability of active packaging consists of using materials that can release, emit, absorb or remove substances directly or indirectly from the food to maintain its quality or slow down its degradation. Its technology consists of using active compounds with antioxidant or antimicrobial properties incorporated into a polymer matrix, coatings or on labels, pads or sachets. Therefore, this work aims to explore the potential of using EOs in active packaging for food preservation through the use of biodegradable packaging. The research was conducted in three reference databases: Scopus, PubMed and Science Direct. Studies were selected by applying terms combined with the Boolean operator "AND". The keywords used were: "active food packaging", "biodegradable packaging" and "essential oils". To refine the search, the following filters were applied: full text available; free access full text and English language, resulting in 199 papers. After applying the inclusion and exclusion criteria, a total of 41 articles were selected to make up the corpus of this systematic review.

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