Desenvolvimento de embalagem ativa com propriedades antimicrobianas à base de farinha de fruta-pão (Artocarpus altilis) e óleo essencial de manjericão (Ocimum basilicum) para conservação de carne de coelho

Abstract

This study developed and analyzed an active packaging with antimicrobial properties, composed of breadfruit flour and basil essential oil, applied in the preservation of rabbit meat. The objective was to create a film capable of extending the shelf life of the meat, characterizing its physicochemical and microbiological properties. The film was produced by means of a casting method, incorporating different concentrations of essential oil (1% and 2%). Physicochemical analyses revealed that the films with essential oil presented higher moisture content (63.56% for 1% oil and 61.72% for 2% oil) compared to the control (57.75%). Solubility was 75.29% for 1% oil and increased to 84.82% with 2% oil, indicating that higher concentrations make the film more susceptible to dissolution in water. The average thickness of the films varied between 0.16 mm and 0.20 mm, being influenced by the addition of essential oil. In tests performed on rabbit meat stored for up to 10 days, the active films helped reduce lipid oxidation, with TBA (substances reactive to thiobarbituric acid) values of 0.66 mg/kg for the film with 1% oil and 0.61 mg/kg for the film with 2% oil on the 10th day, while the control presented 1.46 mg/kg, exceeding the acceptability limit. Regarding color, the luminosity parameters (L) remained stable, especially in the treatment with 2% oil, suggesting less loss of pigments. Microbiological analyses indicated no growth of coliforms and Salmonella spp. during the 10 days of storage in the treatments with active films, meeting legal safety standards. It was concluded that the developed active packaging is an efficient strategy to extend the shelf life of rabbit meat, improving its quality and microbiological safety.