Effects of biodegradable and active sachets based on sodium alginate and Macaúba (Acrocomia aculeata) pulp extract on the quality of olive oil

Abstract

This study aimed to produce and characterize biodegradable films of sodium alginate incorporated with macaúba pulp extract (MPE‐0, 10%, 20%, and 30%) and evaluate their effects as active sachets containing olive oil. The films were produced by casting technique and mechanical, barrier, and antioxidant properties were evaluated. The incorporation of MPE modified the mechanical, solubility, color, and barrier properties of alginate films. The polyphenol content of the films increased with the addition of MPE, showing antioxidant activity of 4.2 and 4 mg GAE g−1 for ABTS•+ and DPPH, respectively. The film incorporated with 10% of extract (MP10) presented a decrease of 82% in water vapor permeability and an increase in the tensile strength of 2.3 times compared to the control film (without extract). MP10 was used to store olive oil as this formulation showed superior packaging properties compared to the others tested. At the end of the 16 days of olive oil storage, MP10 was able to maintain the quality parameters of peroxide and acidity within the limits established by current legislation. Therefore, these results indicate the great potential of the incorporation of MPE in the elaboration of sustainable and active materials for packaging olive oil and other fatty foods.