The search for biodegradable materials motivated the development of new materials for the food industry. Biomaterials (pectin, starch, and chitosan) are considered promising biodegradable polymers for developing or improving materials. This study aimed to develop biodegradable bionanocomposite films with neem oil and carnauba wax nanoemulsion using pectin (high methyl esterification) polymer matrix; and to evaluate the nanoemulsions effects on the water vapor permeability (WVP), mechanical, thermal, and biodegradability properties of the films. Nanoemulsions were characterized by the polydispersity index and mean particle diameter. These results showed an average diameter of 59 to 69 nm. The pectin and 30% of neem oil nanoemulsions showed a 27% reduction in WVP. In addition, the mechanical property was optimized. Young module showed a 66% to 75% reduction for pectin and 30% of carnauba wax film and pectin and 30% of neem oil film. In the biodegradability analysis was presented a very fast degradation in soil. In addition, there was no macroresidue formation in soil with neem oil films during the biodegradation process. This result showed a weight loss after 45 days of testing. Developed bionanocompositie materials have great potential for application in emerging packagings (edible films and coatings) for the food industry and agribusiness area (food and seeds).

Essential oils with antimicrobial properties are widely used in the food industry. This study aimed to evaluate the influence of a blend of garlic (Allium sativum) and thyme (Thymus vulgaris) essential oils on the antimicrobial and mechanical properties of zein films. Four bacteria (Enteropathogenic Escherichia coli (EPEC), Listeria monocytogenes, Salmonella Enteritidis and Staphylococcus aureus) related to food contamination were chosen to evaluate the antimicrobial properties. The results indicated that the oil blend acted as a plasticizer, decreasing the glass transition temperature and the Young’s Modulus of the films. The addition of the oil blend also resulted in lower solubility and water absorption. The addition of the oil blend (0, 2%, 3% and 5% (v/v)) to the zein films showed inhibitory activity against all the bacteria tested, with inhibitory halos of between 6.5 mm and 8.27 mm. The results showed that the coating could be applied as a support to increase the shelf life of food products.

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The objective of this work was to evaluate the partial replacement of gum arabic by modified starches on the spray-drying microencapsulation of lemongrass (Cymbopogon flexuosus) essential oil. The ultrasound-assisted emulsions were prepared with 30% (w/w) of wall material, 7.5% (w/w) of oil load, and 1:1 (w/w) replacement ratio for all treatments. After 16 hours, the incompatibility observed between gum arabic and octenyl succinic anhydride (OSA) starch did not affect the obtained microparticles, since the treatment with OSA starch, partially replacing gum arabic, showed the best results for the process yield and for the oil charge retention after spray-drying process, and the treatment showed Newtonian viscosity close to that of the treatment prepared with gum arabic. Maltodextrin dextrose equivalent 10 (10DE) shows an oil load similar to that of the treatment with gum arabic, while the presence of maize maltodextrin DE20 reduces the content of encapsulated oil and the efficiency of the drying process due to the adherence of particles to the chamber. Therefore, the partial substitution of gum arabic is an alternative for the formation of emulsions, for the spray-drying microencapsulation of lemongrass essential oil.