-In the search for alternative chemical control against Aedes aegypti L., many researches are developed and encouraged in order to find new insecticidal plant substances. In this work, the larvicidal effect of ten essential oils was tested on A. aegypti. The oils were extracted by steam distillation and their chemical composition determined by GL-chromatography coupled with mass spectroscopy. The essential oils were diluted in aqueous solutions of dimethyl sulfoxide with concentrations of: 100, 50, 10, and 1 mg/ml. The larvicidal activity, based on the percentage of larval mortality, was evaluated after 24h exposure to the treatments. The essential oil of Vanillosmopsis arborea Baker presented the highest larvicidal activity, with CL 50 of 15.9 mg/ml and CL 90 of 28.5 mg/ml. On the other hand the essential oil of O. gratissimum L. showed the lower activity with CL 50 de 95,80 mg/ml and CL 90 de 102,86 mg/ml. The results indicate that the tested essential oils, and particularly the V. arborea, are composed by substances with larvicidal properties for A. aegypti.KEY WORDS: Dengue, plant extract, control, mosquito RESUMO -Na busca por controle químico alternativo contra Aedes aegypti L., muitas pesquisas são desenvolvidas e estimuladas no intuito de se descobrirem novas substâncias inseticidas de origem vegetal. Neste trabalho, o efeito larvicida de dez óleos essenciais foi avaliado contra A. aegypti. Os óleos foram obtidos por arraste a vapor e sua composição química foi determinada por cromatografia gasosa acoplada a espectrometria de massa. Os óleos essenciais foram diluídos em solução aquosa de dimetil sufóxido nas concentrações: 100, 50, 10 e 1 mg/ml. A atividade larvicida, baseada na percentagem de larvas mortas, foi avaliada 24h após o tratamento. O óleo essencial de Vanillosmopsis arborea Baker induziu a maior atividade larvicida, com CL 50 de 15,9 mg/ml e CL 90 de 28,5 mg/ml., enquanto o de O. gratissimum L. apresentou a menor atividade com CL 50 de 95,80 mg/ml e CL 90 de 102,86 mg/ml. Os resultados indicam que os óleos essenciais avaliados, principalmente o de V. arborea, são compostos por substâncias com efeito larvicida contra A. aegypti.

There is current interest in using biobased materials to produce food packaging that can increase the shelf-lives of fruits and vegetables and minimize food spoilage in supermarkets and at the same time not generating plastic waste that causes long-term disposal problems. A good candidate for such materials is the polysaccharide, such as carboxymethyl cellulose (CMC), which is edible and biodegradable. In this work films were produced from two CMC materials with different degrees of substitution (DS) that encapsulated four different essential oils (eugenol, rosemary oil, coriander oil, and nutmeg oil) that are known to have beneficial properties for food applications. The mechanical properties, opacity, and water vapor permeation were evaluated. In general, the essential oil-embedded CMC with the two DS values behaved rather differently. In particular, the essential oil-embedded CMC with 0.7 DS degree of substitution gave stronger and more flexible films and may be more suited for use in food packaging.

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Smart film from jackfruit seeds containing anthocyanin extract has potential application as a freshness indicator of fish as they deteriorate, changing the color as a function of the product pH. The lower solubility percentage of the films was evidenced by the lower anthocyanin extract volume. The films presented mean water vapour permeability values of 3.034 g.mm/kPa.h.m 2 . The starch/anthocyanin film (ST4.0:AN5.0) showed higher tensile strength, while ST2.4:AN5.0 and ST3.0: AN5.3 showed lower resistance. A small change in color in the films was evidenced after 48 hours, and fish (FF10) presented a blue color after 146 hours with a reduction in a* values. Shrimp (SF10) presented negative b* values and grayish color. The indicator film provides an alternative for a convenient, non-destructive and easy-to-view method, as well as informing consumers about the quality of the packaged product. The indicator function of the film was positive, suggesting the potential use of industry co-products in developing smart food freshness indicator packaging.