Abstract Traditional packaging made from non-renewable compounds such as petroleum has a negative impact on the environment, which has led to a growing body of research on biodegradable packaging. This paper details the characterization of a biocomposite which was made from cassava bran, coffee husk, and water (BCCW). After this, a layer of polylactic acid (PLA) was added, mixed with nisaplin 1000UI, and 8, 10, 12% concentrations of oregano (Origanum vulgare L) essential oil (OVEO) in order to create an active biocomposite (AB) which could be used as an antimicrobial material in the packaging of pork. In vitro inhibitory effects were evaluated against Listeria monocytogenes, Escherichia coli and Salmonella typhimurium. After obtaining the active biocomposite, the characterization was performed by means of Infrared Spectroscopy (FT-IR), Water Vapor Permeability (WVP), a Mechanical Property analysis, Differential Scanning Calorimetry (DSC), and Scanning Electron Microscopy (SEM). Using the concentration with the highest inhibition against pathogenic bacteria, antimicrobial tests were carried out after the application of the AB in pork meat for 0, 1, 3, 5, and 10 days. Inhibition tests against pathogenic bacteria showed that nisin had a greater effect on Gram positive bacteria, while OVEO had an effect on both Gram positive and Gram negative bacteria. FT-IR analysis allowed for the characterization of the molecular interactions of OVEO and nisin in the matrix compounds of the different biocomposites by identifying and interpreting their respective vibration bands. According to the statistical analysis, the different concentrations of the biocomposites affect WVP (p <0.05). BCCW showed the highest permeability to water vapor, whereas the other treatments did not show significant differences. The mechanical properties test of the AB showed that the different treatments had a significant effect (p <0.05) on the maximum flexural strength and flexural modulus. These values decreased with the application of the PLA layer, the concentrations of the biocomposites did not have a significant maximum deformation effect (p> 0.05). The DSC test on the ABs showed two melting peaks and an increase in the glass transition temperature (Tg) of the PLA, a finding that indicates greater thermal stability in the ABs. SEM images revealed that the nisaplin and OVEO particles were uniformly distributed in the PLA polymer matrix on the surface of the ABs. The ABs showed a significant reduction in Listeria monocytogenes in pork as of day 3 and in the other pathogens as of the 10th day. The biocomposite containing OVEO and nisaplin, showed good potential to be used to food packaging.

El chontaduro tiene alto valor nutritivo y es uno de los frutos más completos como alimento, sin embargo, es altamente perecedero lo que lo hace susceptible a sufrir daños que afectansu calidad y aceptación. Por lo anterior, se evaluó el efecto de un recubrimiento a base de almidón de yuca (variedad SM 707-17) modificado enzimáticamente y cera de abejas sobre lapérdida de peso, la firmeza, los grados Brix, la acidez titulable y la tasa respiratoriade frutos variedad roja en etapa pos cosecha, almacenados bajo condiciones ambientales (18oC y 77,7% de humedad relativa). Se usó un diseño completamente al azar con cuatro tratamientos: T1 muestra testigo, T2 con 0,5% de cera de abejas, T3 con 1,5% de cera de abejas, T4 con 2,5% de cera de abejas, todos adicionados de almidón de yuca modificado (al 4%), glicerina y carboximetilcelulosa (CMC). Se realizaron 3 réplicas y los resultados se sometieron a un análisis de varianza (α=0,05) usando el software SPSS 19, con un nivel de significancia (p<0,05) en las variables de respuesta, identificando T3 como el tratamiento con mayor incidencia, manteniendo las condiciones de calidad del chontaduro por un periodo adicional de 4 días.

Thechontaduro has a high nutritive value and it is one of the more complete fruits as a food, it is highly perishable, making it susceptible to damage and affectingits quality and acceptance. Because of that, the effect of coating based on enzimatically modified cassava starch (variety SM 707-17) and bees wax effect was evaluated on the weight loss, firmness, Brix grades, titratable acidity and the respiratory rate of the red variety fruits in post harvest step, stored under environmental conditions (18oC of temperature and 77,7 % of relative humidity). A complete random design with four treatments and three replicates was used; the treatments were: T1 control sample without no treatment, T2 with 0,5 % bees wax, T3 with 1,5 % bees wax, T4 with 2,5 % bees wax, all treatments were added with modified cassava starch (4% concentration), glycerin and carboximetilcelulose (CMC). The results were analyzed by an ANOVA (α=0,05) using the SPSS 19 software, with a level of significance (p<0,05) in the response variables, identifying T3 as the treatment with the higher incidence, maintaining the quality conditions of chontaduro for 4 additional days.

O chontaduro tem alto valor nutritivo e é um dos frutos mais completos como alimento, no entanto, é altamente perecível, o que torna suscetível a danos que afetem a sua qualidade e aceitação. Portanto, avaliou-se o efeito de um revestimento a base de amido de mandioca modificado enzimaticamente (variedade SM 707-17)e cera de abelha na perda de peso, firmeza, graus Brix, a acidez titulável e ritmo respiratório de frutos variedade vermelho em fase pós-colheita, armazenada sob condições ambientais (18oC e 77,7% de humidade relativa).Usou-se um design inteiramente casualizado com quatro tratamentos:T1 mostra testemunha, T2 com 0,5 de cera de abelhas, T3 com 1,5 de cera de abelha, T4 com 2,5 de cera de abelhas, adicionados de amido de mandioca modificado (ao 4%), glicerina e carboximetilcelulose (CMC). Três (3) réplicas foram feitas e os resultados foram submetidos à análise de variância (α=0,05) utilizando o software SPSS 19, encontrando diferenças (p<0,05) nas variáveis de resposta, identificando o T3 como o tratamento com maior incidência, mantendo a qualidade das condições do Chontaduro, por um período adicional de 4 dias.

Algunos microorganismos útiles y bacterias patógenas como por ejemplo Pseudomonas, Vibrio, Escherichia, Salmonella, Listeria, Streptococcus, Staphylococcus, Mycobacteria, tienen la capacidad de adherirse y crecer en los alimentos y/o en las superficies que están en contacto con ellos formando biopelículas. Estas son significativamente importantes en el campo alimentario porgue causan serios problemas que dificultan y perjudican las operaciones y los procesos al generar pérdidas de energía, reducción del flujo (en tuberías) y transferencia de calor, y taponamiento de poros de membranas, entre otros. Este documento considera los aspectos biológicos y fisicoquímicos relacionados con la formación y desarrollo de las biopelículas, lo cual, unido al desarrollo de metodologías de diagnóstico e identificación, permitirán desarrollar estrategias gue faciliten la prevención y control de la contaminación en la industria de alimentos para mantener los sistemas libres de biopelículas y favorecer la calidad y seguridad de los alimentos.

Some useful microorganisms and pathogenic bacteria such as Pseudomonas, Vibrio, Escherichia, Salmonella, Listeria, Streptococcus, Staphylococcus, Mycobacterium, have the ability to adhere and grow in food and/or surfaces in contact with them. In this context, the biofilms are significantly important in the food industry because they cause serious problems that impede and impair the operations and processes to generate energy losses, reduced flow (in pipes) and heat transfer, and plugging of membrane pores, among others. This document considers the biological and physicochemical aspects related to training and development of biofilms, which, together with the development of methods for diagnosis and identification, will help develop strategies for prevention and control of pollution in the food industry to maintain biofilm-free systems and promote the quality and food safety

Alguns microorganismos úteis e bactérias patogênicas, como Pseudomonas, Vibrio, Escherichia, Salmonella, Listeria, Streptococcus, Staphylococcus, Micobactéria, têm a capacidade de aderir e crescer em alimentos e/ou as superfícies em contato com eles. Neste contexto, os biofilmes são significativamente importantes na alimentação, porque podem causar problemas graves que impedem e dificultam as operações e processos para gerar perdas de energia, fluxo reduzido (tubos) e transferência de calor, e entupimento de poros da membrana, entre outros. Este documento considera a aspectos biológicos e físico-químicas relacionadas à formação e desenvolvimento de biofilmes, que, juntamente com o desenvolvimento de métodos para o diagnóstico e identificação, ajudará a desenvolver estratégias de prevenção e controle da poluição na indústria de alimentos para manter os sistemas de biofilme livre e promover a qualidade e segurança alimentar.

Se evaluaron las características morfológicas de siete variedades de harina nativa de yuca y polvillo de fique. Las muestras fueron dispersadas en albúmina de huevo, posteriormente extendidas sobre placas de vidrio y teñidas con azul de toluidina para su observación al microscopio. Se usó la técnica de Microscopía Óptica de Alta Resolución (MOAR) por contraste diferencial de interferencia (DIC), para observar las muestras y caracterizar las imágenes. Se encontraron en las harinas gránulos de almidón esféricos y semiesféricos algunos con formas truncadas, y estructuras fibrosas de diferentes formas. En el polvillo de fique se observaron microfibrillas longitudinales en forma de cintas, celdas y espirales. Este estudio permitió caracterizar la morfología de las materias primas estudiadas, cuya información es punto de partida para la continuidad de su uso en el campo de los materiales biodegradables.

Morphological characteristics of seven varieties of native cassava flour and fique dust were evaluated. The samples were dispersed in egg albumen, then spread on glass plates and stained with toluidine blue for observation under the microscope. High Resolution Light Microscopy technique (HRLM) was used, with differential interference contrast (DIC) to observe the samples and characterize the image. Spherical and hemispherical starch granules, truncated and some with fibrous structures in different ways, were found in flour. In fique dust longitudinal microfibrils were observed in the form of tapes, cells and spirals. This study allowed to characteríze the morphology of the raw materials studied, whose information is the starting point for its continued use in the field of biodegradable materials.

Nós avaliamos as características morfológicas de sete variedades de farinha de mandioca nativas e pó de fique. As amostras foram dispersas em albúmina de ovo, em seguida, espalhar sobre placas de vidro e corados com azul de toluidina para observação ao microscópio. Utilizamos a técnica de Microscopia de Alta Resolução de Luz (HRLM) com contraste de interferência diferencial (DIC) de observar as amostras e caracterizar as imagens. Foram encontradas no amido de farinha de grãos esféricos e hemisférica, truncada e com algumas estruturas fibrosas de diferentes maneiras. Em microfibrilas poeira fique longitudinal foram observados sob a forma de fitas, e as células em espiral. Este estudo permitiu caracterizar a morfología das materias-primas estudadas, cuja informação é o ponto de partida para a sua utilização continuada na área de materiais biodegradáveis.

Se evaluó y comparó el efecto de la cera comercial "Cerabrix de Banano" (TAO QUÍMICA LTDA.), un recubrimiento natural a base de almidón de yuca hidrolizado y una muestra testigo sobre el pH, la acidez, la firmeza y sólidos solubles del banano (Musa sapientum) en estado de madurez organoléptica bajo condiciones ambientales. Se aplicó un diseño experimental completamente al azar con 7 repeticiones por tratamiento y los resultados fueron sometidos a un análisis de varianza, lo cual indicó que el pH y el índice de madurez no se vieron afectados por los tratamientos, considerando como causas de variación el tiempo y los tratamientos aplicados, con una probabilidad del 95%. Los valores promedio significativamente diferentes se compararon mediante la prueba de Duncan, para una probabilidad del 95%, dando como resultado que los bananos cubiertos con Cerabrix tuvieron mayor firmeza, en comparación con el recubrimiento natural.

The effect of the commercial wax "Cerabrix of Banana" (TAO QUÍMICA LTDA), a coating based on natural hydrolyzed starch and a blank was evaluated and compared on pH, acidity, firmness and soluble solids of banana (Musa sapientum) in state of organoleptic maturity at ambient conditions. An experimental design totally at random with 7 repetitions by treatment was applied and the results were put under a variance analysis, which indicated that the pH and the maturity index were not affected by the treatments, considering variation causes the time and treatments applied, with a probability of 95%. The average values significantly different were compared by the Duncan test for a 95% probability, giving as a result that the bananas covered with Cerabrix had bigger firmness, in comparison with natural coating.