The aim was to develop films with a new mixture of collagen fiber plus polyvinyl alcohol added of oregano or rosemary essential oils at different levels (0%, 2%, 4% and 6%), as well as to assess the antimicrobial activity, physical, optical, microstructure and molecular properties in the films. An interaction between the ingredients was observed at the molecular level by FTIR. The amide II and amide III bands, which are important to verify collagen conformation, showed intense peaks in the films. The formation of a network through collagen fibers was produced, acting as a reinforcement in matrix. The films with essential oil had an expressive antimicrobial activity by the steam contact method (micro-atmosphere), mainly for Escherichia coli and Staphylococcus aureus. The mixture of collagen fiber plus polyvinyl alcohol added of essential oils is a promising matrix for application in food as active packaging.

Modo de acesso: World Wide Web Inclui bibliografia 1. Tecnologia de Alimentos 2. Alimentos 3. Nutrição I. Título CDD-664.005 Sônia Márcia Soares de Moura-CRB 6/1896 O conteúdo dos artigos e seus dados em sua forma correção e confiabilidade são de responsabilidade exclusiva dos seus respectivos autores.

A simplex-lattice mixture design with response surface methodology was used to evaluate in vitro synergistic antioxidant activity of red, green, and brown Brazilian propolis extract blends. The in vitro antioxidant capacity of propolis extract blends was measured using the fluorine method of oxygen radical absorption capacity assay (ORAC assay). A synergistic antioxidant interaction was identified between green and brown propolis extracts, and the predictive model accused a binary mixture composed of 59% green and 41% brown propolis extracts with increased antioxidant activity of about 54%. Our findings suggest a possible reduction in the dosages of these natural antioxidants in their various potential applications, including health and food, thereby proving to be a highly promising alternative for the rational use and valorization of propolis.

Modo de acesso: World Wide Web Inclui bibliografia 1. Tecnologia de Alimentos 2. Alimentos 3. Nutrição I. Título CDD-664.005 Sônia Márcia Soares de Moura-CRB 6/1896 O conteúdo dos artigos e seus dados em sua forma correção e confiabilidade são de responsabilidade exclusiva dos seus respectivos autores.

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