Gelatin-based films incorporated with buriti oil (Mauritia flexuosa L.) as active packaging for artisanal cheese conservation

Active and biodegradable materials have attracted interest in the food packaging area for better product safety and quality. In this study, a gelatin-based film was developed incorporating buriti oil extracted by pressurized propane to preserve the coalho artisanal Brazilian cheese. The GC/qMS analysis of buriti oil revealed unsaturated fatty acids, polyphenols, and carotenoids high content. No significant differences in film thickness, elongation at break, tensile strength, and Young's module were observed between oil-based and oil-free gelatin films. However, oil incorporation into the film decreased the water vapor permeability. Oil-incorporated gelatin-based films displayed antioxidant, bacteriostatic properties and pH responsivity during cheese storage compared to control groups. This trial revealed a significant growth decrease of Salmonella spp., P. aeruginosa, and E. coli, over 14-day storage at 5 °C, indicating the minimized microbial cheese spoilage during storage and the promising application of films for food-active packaging.