Application of biodegradable films made from rice flour, poly(butylene adipate-co-terphthalate), glycerol and potassium sorbate in the preservation of fresh food pastas

• Published in: Food science & technology 2016-01, Vol.65, p.39-45
• Main Authors: Sousa, Gardênia Martins, Yamashita, Fábio, Soares Júnior, Manoel Soares
• Format: Article
• Language: English
• Subjects: Active packaging; Fresh lasagna pasta; Migration; Shelf life; Sorbic acid
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2015.07.054

The objective of this study was to evaluate the shelf life of fresh lasagna pasta intercalated with extruded films made from blends of rice flour, poly(butylene adipate-co-terphthalate) (PBAT), glycerol and potassium sorbate, and quantify the concentration of sorbic acid that migrated from the films into the product. The microbiological analyses carried out at zero time showed the product to be within the standards established by Brazilian legislation, and the microbial count was lower in the food pastas containing sorbic acid that had migrated from the films. The presence of slime on the surface of the food pastas was one of the determinant factors in their shelf life. The addition of 3 g 100 g−1 potassium sorbate to the biodegradable films made of rice flour, PBAT and glycerol was recommended for application to fresh lasagna pasta, since this concentration was sufficient to extend the shelf life while maintaining a lower sorbic acid concentration in the final product. •Active biodegradable films guaranteed the microbiological safety of fresh lasagna pasta.•Microbial count was lower in the food pastas containing sorbic acid migrated from the films.•Slime on the surface of the food pastas was one of the determinant factors in their shelf life.•It was recommended the addition of 3 g 100 g−1 potassium sorbate to biodegradable films.