Desenvolvimento de sachê antimicrobiano à base de extrato de alho roxo (Allium sativum L.) para conservação de pão de forma

Abstract

Bread is one of the most consumed foods by humanity and microbial deterioration causes significant economic losses. Traditionally sliced loaf bread is at greater risk of spoilage, as cut surfaces can become contaminated and the wrap allows moisture to condense during transport and storage. The use of packaging that has the ability to interact directly with the food, providing favorable conditions and characteristics to improve the quality of the packaged product, that is, through the incorporation of antimicrobial substances on packaging surfaces, is an innovative concept and has grown quite a lot in recent decades; These packages are called active. Studies involving antifungal substances, aiming at their use in food preservation, those obtained from natural sources have received special attention, due to changes in consumer habits, as a result, there are a large number of plant species that are considered antifungal, including The antimicrobial activity of garlic has already been well proven. Therefore, the objective of this work was to develop an antimicrobial sachet based on purple garlic extract for sliced bread and evaluate its preservative action. The sachets were developed in TNT material with the incorporation of the oily extract in cellulose acetate, the extract was obtained from purple garlic bulbs and were added in concentrations of 5 and 10%, a control sachet was also developed with just the addition of acetate of cellulose, the antifungal action of the oily extract was also evaluated by inhibiting the in vitro growth of the fungus Penicillium spp. at the same concentrations. In the bread samples, the sachets in both concentrations showed low or no efficiency in the growth of molds and yeasts on the sixth day; as well as the control treatment and it is possible to notice the appearance of greenish gray colonies of fungi. However, both concentrations of the oily extract showed high antifungal activity when tested in vitro against the fungus Penicillium spp. expressed by the inhibition halo of 38.5 mm for 5% concentration and 36 mm for 10% concentration. With this result, it is suggested that adjustments be made to the sachet incorporated with the oily extract, as the oily extract is rich in compounds with proven antimicrobial action.