Biodegradable pitomba starch film applied to stored coalho cheese

Abstract

Non-conventional starches are promising for application in biodegradable food packaging, contributing to the minimization of the impacts caused by conventional plastics. This study aimed to develop biodegradable films based on pitomba (Talisia esculenta) seed starch incorporated with Cinnamomum cassia L. essential oil and to evaluate their influence on the refrigerated storage of queijo coalho. The starch was extracted from pitomba seeds, and the films were produced using the casting technique through starch gelatinization with glycerol, containing 0% (F1), 1% (F2), 1.5% (F3), and 2% (F4) cinnamon essential oil (CEO). The films were characterized in terms of their physical and mechanical properties and applied as packaging for fresh coalho cheese stored under refrigeration for 14 days. The incorporation of cinnamon essential oil (CEO) significantly influenced the behavior of the films, resulting in increased thickness, opacity, and water vapor permeability, as well as intensified yellow coloration, without causing relevant changes in solubility. Among the evaluated formulations, F2 stood out by presenting higher tensile strength, while increasing the CEO concentration to 1.5% (F3) led to a reduction in this property. When applied to coalho cheese, the films containing CEO contributed to reducing mass loss and dehydration, as well as decreasing total and thermotolerant coliform counts. Formulations F2 and F3 were the most effective in preserving the physicochemical and microbiological characteristics during refrigerated storage of coalho cheese.