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<p>This study aimed to evaluate two methods of producing active cassava starch foams: one through the incorporation of a clay hybrid into the formulation, which contained 18.88 wt% of thyme essential oil, and the other through the application of the essential oil to the surface of the foams. For the latter, the minimum inhibitory and bactericidal concentrations of this substance were adopted, which were 12.5 and 25% (v.v<sup>−1</sup>), respectively. When comparing the incorporation techniques, the foam containing the clay hybrid exhibited greater thermal stability. However, the sample in which 25% (v.v<sup>−1</sup>) of the essential oil was applied to the surface presented smaller and more closed-air cells, a 73% higher impact resistance, and 18.22% lower water absorption rate. This sample also presented inhibition zones of 2,82 ± 0,22&#xa0;cm; 2,85 ± 0,15&#xa0;cm, and 2,39 ± 0,22&#xa0;cm against <i>S. aureus, S. enterica</i> and <i>E. coli,</i> respectively. Although the presence of thyme essential oil was confirmed via Fourier-transform infrared spectroscopy in the foam containing the clay hybrid, this sample did not exhibit antimicrobial properties. Therefore, among the methods analyzed, surface application was the most effective, representing a promising alternative for application in food packaging, especially for products containing low water content.</p>

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Development of active cassava starch foam, through different methods of incorporating thyme essential oil

  • 期刊论文

  • 发表日期：

    2025年5月13日

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  • Nayara Taíne Bohnenberger,
  • Gabriela Pozzebon,
  • Larissa Rambo Gauger,
  • Eliana Della Coletta Yudice,
  • Édson Luiz Francisquetti,
  • Daiane Romanzini

摘要

This study aimed to evaluate two methods of producing active cassava starch foams: one through the incorporation of a clay hybrid into the formulation, which contained 18.88 wt% of thyme essential oil, and the other through the application of the essential oil to the surface of the foams. For the latter, the minimum inhibitory and bactericidal concentrations of this substance were adopted, which were 12.5 and 25% (v.v−1), respectively. When comparing the incorporation techniques, the foam containing the clay hybrid exhibited greater thermal stability. However, the sample in which 25% (v.v−1) of the essential oil was applied to the surface presented smaller and more closed-air cells, a 73% higher impact resistance, and 18.22% lower water absorption rate. This sample also presented inhibition zones of 2,82 ± 0,22 cm; 2,85 ± 0,15 cm, and 2,39 ± 0,22 cm against S. aureus, S. enterica and E. coli, respectively. Although the presence of thyme essential oil was confirmed via Fourier-transform infrared spectroscopy in the foam containing the clay hybrid, this sample did not exhibit antimicrobial properties. Therefore, among the methods analyzed, surface application was the most effective, representing a promising alternative for application in food packaging, especially for products containing low water content.