Abordagem para o desenvolvimento de embalagens ativas na conservação de alimentos a partir de óleos essenciais de Piper spp.

Abstract

Species of the genus Piper are widely distributed in the Amazon region, have attracted scientific interest due to the biological properties of their essential oils, with emphasis on antimicrobial, antioxidant, and cytotoxic activities. This thesis aimed to develop an active food packaging system by incorporating Piper spp. essential oils into biodegradable polymeric matrices. Initially, the essential oils were obtained by hydrodistillation and characterized by Gas Chromatography coupled with Mass Spectrometry (GC-MS). These essential oils were evaluated against pathogenic microorganisms, such as Candida spp., Aspergillus spp., and Penicillium adametzii, as well as non-tumor cells (Vero). The most promising samples were used to develop nanoemulsions with physicochemical stability of up to 360 days, particle sizes ranging from 26 nm to 265 nm, and zeta potentials between -24.95 mV and -55.65 mV. The P. aduncum nanoemulsion (NPA) showed good cellular safety (IC₅₀ > 100 µg/mL), with optimized fungistatic response against P. adametzii (MIC 125 µg/mL) and A. flavus (250 µg/mL) compared to the respective essential oil (OEPA), which demonstrated an MIC of 1000 µg/mL. For the production of polymeric films, 2% NPA was incorporated into a filmogenic solution composed of 10% Polyvinyl Alcohol (PVA), 2% Carboxymethylcellulose (CMC), and 0.8% glycerol; the filmogenic solution was poured onto cellulose acetate sheets and dried at 25 °C for 72 hours. The film containing NPA (F2) presented tensile strength of 22.16 MPa, Young's modulus of 98.93 MPa, elongation of 3.85 mm/mm, and contact angle of 31.44°. F2 achieved total biodegradation in 15 days; reduced A. flavus growth by 99.5% and P. adametzii by 99.9% after 72 hours of contact; and extended the shelf life of sliced white bread by 12 days. The results obtained in this study demonstrate that Piper spp. essential oils constitute promising alternatives in the development of technologies to combat pathogenic microorganisms in food, with potential positive impact on public health, economy, and food safety.