Development and characterization of an aromatic and antioxidant active film based on myofibrillar protein from fish by-products and passion fruit essential oil

Abstract

This study aimed to develop and characterize an aromatic and antioxidant film based on myofibrillar proteins from the cutting by-product of Scomberomorus brasiliensis filleting on the band saw machine and yellow passion fruit essential oil. Four formulations were produced, varying the concentrations of essential oil of the yellow passion fruit (YPF): C (control, without YPF), O4 (with 0.4 % YPF), O8 (with 0.8 % YPF), and O12 (with 1.2 % YPF). The films were evaluated for mechanical, optical, barrier, structural, thermogravimetric, and degradability properties. The volatile compound profile and antioxidant activity of the films and the oil were also evaluated. The addition of the YPF favored the formation of a structure with less thickness and proportionally reduced the films' water solubility (18.72 to 14.50 %) and water vapor permeability (23.86 × 10^-12 to 2.74 × 10^-12 g/m s Pa). The films' degradation time in soil was not affected by the incorporation of YPF, with all samples showing 100 % degradation within 15 days. The YPF also efficiently reduced fish odor and incorporated passion fruit aromas in the films. The antioxidant activity of the films increased with the addition of YPF, presenting high values for total phenolics (1.02 to 4.89 mg GAE/g), ABTS (260.21 to 505.52 mMol ET/g), and DPPH (31.83 to 326.21 mMol ET/g). The O12 treatment proved to be the most promising active biodegradable material for making antioxidant packaging for foods sensitive to oxidative reactions due to its stable structure, low solubility, water permeability, desirable aroma, and high antioxidant activity.

Keywords: Antioxidant packaging; Biopolymers; Essential oil from yellow passion fruit; Serra spanish mackerel; Yellow passion fruit.