No description available.

No description available.

The iron chelating molecule, ethylenediaminetetraacetic acid (EDTA) is used in food applications for the preservation of oxidation prone ingredients. Research has suggested that EDTA is also capable of enhancing the antimicrobial effectiveness of various compounds including naturally-derived antimicrobials. With consumer demand for cleaner food labels, there remains an opportunity to introduce new chelating technology to replace synthetically-derived EDTA. Through photographting and chemical conversion, hydroxamic acid ligands were covalently bound to polypropylene films resulting in polypropylene-graft-poly(hydroxamic acid) (PP-g-PHA). The resulting films demonstrated an ability to chelate 64 nmol/cm2 from an iron saturated environment or 163 nmol/cm2 of magnesium and 139 nmol/cm2 of calcium from bacterial growth media. A surface pKa of 8.97 suggested that film ligands should remain protonated under acidic and neutral pH conditions. When combined with lysozyme, PP-g-PHA films were able to reduce inhibitory concentration of lysozyme for Listeria monocytogenes by half. When tested against Bacillus cereus, Pseudomonas fluorescens, and E. coli O157:H7; PP-g-PHA films were unable to inhibit growth and showed little enhancement of lysozyme. EDTA controls revealed that similar levels of soluble chelator were more effective than immobilized chelators. EDTA results also suggested that a chelating film with a higher affinity for iron (through coordination or ligand stability) may be able to control B. cereus growth. Both EDTA and PP-g-PHA caused P. fluorescens to produce siderophores (pyoerdines), suggesting that each treatment resulted in a low-iron growth environment. These findings suggest that surface bound chelating technology can affect the growth of L. monocytogenes and enhance the effectiveness of lysozyme. With improved surface chemistry (a higher binding constant with iron), this technology has the potential to influence the growth of other pathogens and spoilage microorganisms.

The demand for biodegradable packaging materials as an alternative to synthetic ones to reduce environmental cost has seen an increase in recent years. In addition, functionalizing the packaging film to provide specific advantages like antimicrobial properties has yet to be explored thoroughly. This study considers adding antimicrobial agents to improve the quality and safety of actively packaged fresh produce using an antimicrobial enzyme (lysozyme) immobilized on a biopolymer based packaging film (corn-zein). The developed packaging material is aimed as an active biodegradable packaging to reduce bacterial contamination on the surface of fresh organic produce, specifically tomatoes. The study uses glutaraldehyde and glyoxal as binding agents to immobilize the enzyme on the packaging film. The effect of concentration of glutaraldehyde and glyoxal on the controlled release of the enzyme was studied. Concentrations of 0.1 and 0.2 g/g lysozyme: cross linking agent had controlled release properties. However, concentrations of 0 or 0.05 are about 20-30% more effective at inactivating bacteria. Antimicrobial activity in the constructed zein films are also tested against selected pathogens (Salmonella Newport and Listeria monocytogenes). Developed zein based film is tested against inoculated tomatoes to determine the efficacy of the films in reducing the pathogen population. The inoculated tomatoes are stored at room temperature over a storage period of one week. The film was able to reduce Listeria monocytogenes population by three logs but was unable to reduce the population of Salmonella Newport. / Master of Science

Odor detection thresholds of hexanal, 2-heptenal, 2-pentanone, and 2,4-nonadienal were determined in spring water, high temperature short time (HTST) 2% fat milk, and extended shelf life soymilk. The efficacy of odor scavenger's beta-cyclodextrin, D-sorbitol, and nylon 6 in removing these odors was also determined. The odor thresholds of the different odor and media combinations were as follows: hexanal in spring water, milk, and soymilk were 585, 339, and 536 ppb respectively; 2-heptenal in spring water, milk, and soymilk were 2,092, 2,322, and 3,184 ppb respectively; 2-pentanone in spring water, milk and soymilk were 24,925, 29,255 and 33,271 ppb respectively; and 2,4-nonadienal in spring water, milk, and soymilk were 164, 326, and 243 ppb respectively. These amounts reference the initial spiked concentration that was added directly to the media. Both hexanal and 2,4-nonadienal had lower thresholds than 2-heptenal and 2-pentanone in all of the media. The odor detection thresholds of 2-heptenal, 2-pentanone, and 2,4-nonadienal did show a significant difference between soymilk and water, but not for milk. The efficacy of the odor scavengers were determined by use of solid phase micro-extraction gas chromatography (SPME-GC) and sensory evaluation. Hexanal, 2-heptenal, 2-pentanone, and 2,4-nonadienal were spiked at 1,000, 3,000, 30,000, and 300 ppb respectively in all three media. Beta-cyclodextrin, D-sorbitol, and nylon 6 were added at a level of 0.1% w/v and 1.0% w/v. In all of the media, beta-cyclodextrin was found to significantly reduce hexanal, 2-pentanone, 2-heptenal, and 2,4-nonadienal at both 0.1% w/v and 1.0% w/v. Nylon 6 was not found beneficial. / Master of Science

Titanium dioxide (TiO2) polymer nanocomposites improve barrier properties to gas and moisture and mechanical strength as well as providing active packaging functions. However, low compatibility between hydrophilic TiO2 nanoparticles and hydrophobic polymers such as polylactic acid (PLA) causes problems due to the tendency of TiO2 nanoparticles (TiO2) to agglomerate and form large clusters. A surface modification of TiO2 with long chain fatty acid may improve the compatibility between PLA and TiO2. The goal of this study was to enhance barrier properties of oxygen and water vapor, mechanical strength and add light protecting function to PLA composites by incorporation of oleic acid modified TiO2 nanoparticles (OA_TiO2). The objectives of this study were: 1) synthesize TiO2 and modify surface of TiO2 with oleic acid, 2) investigate dispersion stability of TiO2 and OA_TiO2 in hydrophobic media, 3) incorporate TiO2 and OA_TiO2 into a PLA matrix and to characterize properties of TiO2PLA (T-PLA) and OA_TiO2 PLA nanocomposite films (OT-PLA), and 4) to determine stability of green tea infusion in T-PLA and OT-PLA packaging model systems during refrigerated storage at 4 °C under florescent lightening. TiO2 was synthesized by using a sol-gel method and the surface of TiO2 was modified by oleic acid using a one-step method. T-PLA and OT-PLA were prepared by solvent casting. TiO2 and OA_TiO2 were analyzed by X-ray diffraction, Fourier transform infrared spectroscopy, thermal analysis and dynamic light scattering. The barrier properties to oxygen and water vapor, morphology, mechanical properties, thermal stability and light absorption properties of T-PLA and OT-PLA were characterized. Dispersion of TiO2 was improved in PLA matrix by the surface modification method with oleic acid. OT-PLA had more effective improvements in the barrier properties and flexibility than T-PLA and PLA, but toughness of the films based on Young's modules of OT-PLA was lower than the T-PLA and the PLA. The OT-PLA may have a potential to be used as transparent, functional and sustainable packaging films, but limited use for complete visible and UV-light protection for photosensitized foods. / Ph. D.

As embalagens ativas têm ganhado destaque no mercado mundial, pois possibilitam a interação do alimento com o material da embalagem, permitindo a incorporação de compostos ativos. Dentre os compostos ativos, o extrato etanólico de cúrcuma (EEC) tem chamado atenção, devido suas propriedades antioxidante, antimicrobiana, dentre outras. Assim, os objetivos deste trabalho foram desenvolvimento, caracterização e aplicação de filmes à base de gelatina aditivados com EEC. Os filmes foram produzidos pela técnica de casting (2 g de gelatina/100 g de solução filmogênica (SF), 30 g de sorbitol/100 g de gelatina) e o EEC foi incorporado na SF, nas concentrações de 0, 5, 50, 100, 150 e 200 g EEC/100 g de gelatina. Os filmes foram caracterizados em relação às propriedades mecânicas, conteúdo de água, matéria solúvel, permeabilidade ao vapor de água, parâmetros de cor, opacidade, brilho, microestrutura, espectroscopia de infravermelho com transformada de Fourier (FTIR), barreira UV/Vis, transparência, teor de curcumina, atividade antioxidante e atividade antimicrobiana. O filme com os melhores resultados para as propriedades mecânicas, barreira UV/Vis e atividade antioxidante foi utilizado para embalar noz macadâmia e, as propriedades da noz foram avaliadas em função do tempo de estocagem. A incorporação do EEC melhorou as propriedades mecânicas dos filmes, a tensão de ruptura aumentou de 27,7 MPa (filme controle) para 35,1 MPa (filme com 200 g de EEC/100 g de gelatina) e a elongação na ruptura aumentou de 22,3 % (filme controle) para 36,5 % (filme com 200 g de EEC/100 g de gelatina). O conteúdo de água não foi influenciado pela adição do EEC, porém a matéria solúvel reduziu em relação ao filme controle. A permeabilidade ao vapor de água também reduziu em média 24,1 % para os filmes aditivados. Os parâmetros de cor, opacidade e brilho foram afetados pela incorporação do EEC. As análises de microestrutura indicaram alterações na rugosidade da superfície e um aumento na rugosidade da estrutura interna, em função do aumento da concentração de EEC nos filmes. A análise de FTIR mostrou deslocame ntos dos picos associados às amidas A, I e II para os filmes aditivados. Os filmes com EEC apresentaram reduzida transmitância na região UV/Vis e aumento da transparência. O teor de curcumina aumentou linearmente (y=0,6115x+6,6629, R2=0,9817) com o aumento da concentração do extrato. A capacidade antioxidante aumentou em função do aumento da concentração do EEC e a atividade antimicrobiana (Staphylococcus aureus) foi verificada para concentrações acima de 5 g de EEC/100 g de gelatina. Assim, o filme com concentração de EEC de 200 g de EEC/100 g de gelatina foi utilizado para embalar noz macadâmia. Em relação ao conteúdo de água da noz macadâmia foram observadas diferenças significativas em função do tipo de filme utilizado (com e sem ad ição de EEC) nos primeiros 30 dias de estocagem. Entretanto, para a atividade de água não foram observadas diferenças. Após 60 dias a dureza da noz macadâmia embalada com o filme aditivado foi superior e as substâncias reativas (ácido tiobarbitúrico) fora m inferiores. Pode-se concluir que é possível a utilização desse sistema como embalagem ativa para a noz macadâmia. / Active packaging has been receiving growing attention in the world market because it allows interaction between food and packaging material, thus enabling the incorporation of active compounds. Among active compounds, curcuma ethanol extract (CEE) has been highlighted mainly because its antioxidant and antimicrobial properties. The objectives of this study were the development, characterization and application of gelatin-based films added with CEE. The films were produced by casting technique (2 g gelatin/100 g filmogenic solution (FS), 30 g sorbitol/100 g gelatin) and CEE was added to FS at 6 concentrations (0, 5, 50, 100, 150 and 200 g CEE/100 g gelatin). The films were characterized regarding mechanical properties, water content, soluble matter, water vapor permeability, color parameters, opacity, gloss, microstructure, Fourier transform infrared spectroscopy (FTIR), light transmission, transparency, curcumin content, antioxidant activity, and antimicrobial activity. The film with the best results concerning mechanical properties, light transmission and antioxidant activity was selected to package macadamia nut, whose properties were evaluated during the storage time. The addition of CEE improved mechanical properties of the films: tensile strength increased fro m 27.7 MPa (control film) to 35.1 MPa (film with 200 g CEE/100 g gelatin) and the elongation at break increased from 22.3 % (control film) to 36.5 % (film with 200 g CEE/100 g gelatin). Water content was not affected by the addition of CEE, however soluble matter reduced compared to control film. The water vapor permeability for added films also reduced on average 24.1 %. Color parameters, opacity and gloss were affected by the incorporation of CEE. Microstructure analysis indicated changes in surface roughness and increase in roughness regarding the internal structure due to the growing concentration of CEE in the films. FTIR analysis showed peaks displacements associated to amides A, I and II for the added films. Films added CEE showed reduced transmittance for the UV/Vis region and increased transparency. The curcumin content increased linearly (y=0.6115x+6.6629, R2=0.9817) with increasing extract concentration. The antioxidant capacity increased was improved with the increase of extract concentration and antimicrobial activity (Staphylococcus aureus) was verified at concentrations above 5g CEE/100g gelatin. Thus, the film with CEE concentration of 200 g CEE/100 g gelatin was used for macadamia nut packaging. Regarding water content in the macadamia nut, significant differences in the first 30 day of storage were found according to the film (with or without CEE). However, no significant difference concerning water activity was found. After 60 days of storage nuts packaged with added film had their hardness increased and lower reactive substances (thiobarbituric acid). It can be concluded that the utilization of this system as active packaging for macadamia nut is possible.

Submitted by Viviane Lima da Cunha (viviane@biblioteca.ufpb.br) on 2016-07-28T13:03:24Z No. of bitstreams: 1 arquivototal.pdf: 3687108 bytes, checksum: faed97d764086daceda292cf64938c9c (MD5) / Made available in DSpace on 2016-07-28T13:03:24Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 3687108 bytes, checksum: faed97d764086daceda292cf64938c9c (MD5) Previous issue date: 2015-11-27 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / In this work, poly coatings were obtained (dimethyl siloxane) with silver nanoparticles (PDMS / AgNPs), produced by the method of solution blow spraying (SBSp), a technique of adapting Solution Blow Spinning (SBS), with potential for application in packaging and equipment coatings in the food industry. AgNPs synthesized by Turkevich method were deposited on the PDMS film SBSp technique and tested antimicrobial activity against microorganisms S. aureus and E. coli (ATCC). The results of dynamic light scattering (DLS) showed that AgNPs had an average size of 170,5 nm. In addition, these nanoparticles show antimicrobial activity, in accordance with the disk diffusion test, and were considered for nontoxic toxicity tests against Artemia salina. The AgNPs were deposited on the PDMS films at various intervals cure this resin. Scanning electron microscopy (SEM) allowed the observation that the films form uniform coatings with a thickness of 1,62 ± 0,2μm and the particles are evenly distributed over the surface of the film (SEM-EDS) with concentrations varying according to the time and number of depositions of AgNPs. These results were also corroborated by atomic force microscopy (AFM) and atomic emission spectrometry with inductively coupled plasma (ICP / AES). When the application of AgNPs was performed at the end or after the course of ¾ PDMS curing time, there was a greater reduction in cell adhesion and biofilm formation uniespécie for S. aureus and E. coli (ATCC). This reduction has also been improved when multiple applications AgNPs were made. Once all coatings showed antimicrobial activity, their use in food industry can be considered promising. / Neste trabalho, foram obtidos revestimentos de poli(dimetil siloxano) com nanopartículas de prata (PDMS/AgNPs), produzidos pelo método de solution blow spraying (SBSp), uma adaptação da técnica de Solution Blow Spinning (SBS), com potencial para aplicação em embalagens e revestimentos de equipamentos na indústria de alimentos. AgNPs, sintetizadas pelo método de Turkevich, foram depositadas sobre filmes de PDMS pela técnica de SBSp e a atividade antimicrobiana testada contra os micro-organismos S. aureus e E. coli (ATCC). Os resultados de espalhamento dinâmico de luz (DLS) mostraram que as AgNPs tiveram tamanho médio de 170,5 nm. Além disso, essas nanopartículas apresentaram atividade antimicrobiana, de acordo com o teste de disco de difusão, e foram consideradas atóxicas pelo teste de toxicidade frente a Artemia salina. As AgNPs foram depositadas sobre os filmes de PDMS em vários intervalos de cura dessa resina. Análises por microscopia eletrônica de varredura (MEV) permitiram observar que os filmes formam revestimentos uniformes com espessura de 1,62 ± 0,2μm e que as partículas estão uniformemente distribuídas pela superfície do filme (MEV-EDS) com concentrações variando de acordo com o tempo e número de deposições das AgNPs. Estes resultados também foram corroborados por microscopia de força atômica (AFM) e espectrometria de emissão atômica com plasma acoplado indutivamente (ICP/AES). Quando a aplicação das AgNPs foi realizada no final ou após decorrer ¾ do tempo de cura do PDMS, houve uma redução mais significativa na adesão celular e formação de biofilme uniespécie para S. aureus e E. coli (ATCC). Essa redução também foi melhorada quando múltiplas aplicações de AgNPs foram feitas. Uma vez que todos os revestimentos apresentaram atividade antimicrobiana, sua utilização na indústria de alimentos pode ser considerada promissora.

As embalagens ativas têm ganhado destaque no mercado mundial, pois possibilitam a interação do alimento com o material da embalagem, permitindo a incorporação de compostos ativos. Dentre os compostos ativos, o extrato etanólico de cúrcuma (EEC) tem chamado atenção, devido suas propriedades antioxidante, antimicrobiana, dentre outras. Assim, os objetivos deste trabalho foram desenvolvimento, caracterização e aplicação de filmes à base de gelatina aditivados com EEC. Os filmes foram produzidos pela técnica de casting (2 g de gelatina/100 g de solução filmogênica (SF), 30 g de sorbitol/100 g de gelatina) e o EEC foi incorporado na SF, nas concentrações de 0, 5, 50, 100, 150 e 200 g EEC/100 g de gelatina. Os filmes foram caracterizados em relação às propriedades mecânicas, conteúdo de água, matéria solúvel, permeabilidade ao vapor de água, parâmetros de cor, opacidade, brilho, microestrutura, espectroscopia de infravermelho com transformada de Fourier (FTIR), barreira UV/Vis, transparência, teor de curcumina, atividade antioxidante e atividade antimicrobiana. O filme com os melhores resultados para as propriedades mecânicas, barreira UV/Vis e atividade antioxidante foi utilizado para embalar noz macadâmia e, as propriedades da noz foram avaliadas em função do tempo de estocagem. A incorporação do EEC melhorou as propriedades mecânicas dos filmes, a tensão de ruptura aumentou de 27,7 MPa (filme controle) para 35,1 MPa (filme com 200 g de EEC/100 g de gelatina) e a elongação na ruptura aumentou de 22,3 % (filme controle) para 36,5 % (filme com 200 g de EEC/100 g de gelatina). O conteúdo de água não foi influenciado pela adição do EEC, porém a matéria solúvel reduziu em relação ao filme controle. A permeabilidade ao vapor de água também reduziu em média 24,1 % para os filmes aditivados. Os parâmetros de cor, opacidade e brilho foram afetados pela incorporação do EEC. As análises de microestrutura indicaram alterações na rugosidade da superfície e um aumento na rugosidade da estrutura interna, em função do aumento da concentração de EEC nos filmes. A análise de FTIR mostrou deslocame ntos dos picos associados às amidas A, I e II para os filmes aditivados. Os filmes com EEC apresentaram reduzida transmitância na região UV/Vis e aumento da transparência. O teor de curcumina aumentou linearmente (y=0,6115x+6,6629, R2=0,9817) com o aumento da concentração do extrato. A capacidade antioxidante aumentou em função do aumento da concentração do EEC e a atividade antimicrobiana (Staphylococcus aureus) foi verificada para concentrações acima de 5 g de EEC/100 g de gelatina. Assim, o filme com concentração de EEC de 200 g de EEC/100 g de gelatina foi utilizado para embalar noz macadâmia. Em relação ao conteúdo de água da noz macadâmia foram observadas diferenças significativas em função do tipo de filme utilizado (com e sem ad ição de EEC) nos primeiros 30 dias de estocagem. Entretanto, para a atividade de água não foram observadas diferenças. Após 60 dias a dureza da noz macadâmia embalada com o filme aditivado foi superior e as substâncias reativas (ácido tiobarbitúrico) fora m inferiores. Pode-se concluir que é possível a utilização desse sistema como embalagem ativa para a noz macadâmia. / Active packaging has been receiving growing attention in the world market because it allows interaction between food and packaging material, thus enabling the incorporation of active compounds. Among active compounds, curcuma ethanol extract (CEE) has been highlighted mainly because its antioxidant and antimicrobial properties. The objectives of this study were the development, characterization and application of gelatin-based films added with CEE. The films were produced by casting technique (2 g gelatin/100 g filmogenic solution (FS), 30 g sorbitol/100 g gelatin) and CEE was added to FS at 6 concentrations (0, 5, 50, 100, 150 and 200 g CEE/100 g gelatin). The films were characterized regarding mechanical properties, water content, soluble matter, water vapor permeability, color parameters, opacity, gloss, microstructure, Fourier transform infrared spectroscopy (FTIR), light transmission, transparency, curcumin content, antioxidant activity, and antimicrobial activity. The film with the best results concerning mechanical properties, light transmission and antioxidant activity was selected to package macadamia nut, whose properties were evaluated during the storage time. The addition of CEE improved mechanical properties of the films: tensile strength increased fro m 27.7 MPa (control film) to 35.1 MPa (film with 200 g CEE/100 g gelatin) and the elongation at break increased from 22.3 % (control film) to 36.5 % (film with 200 g CEE/100 g gelatin). Water content was not affected by the addition of CEE, however soluble matter reduced compared to control film. The water vapor permeability for added films also reduced on average 24.1 %. Color parameters, opacity and gloss were affected by the incorporation of CEE. Microstructure analysis indicated changes in surface roughness and increase in roughness regarding the internal structure due to the growing concentration of CEE in the films. FTIR analysis showed peaks displacements associated to amides A, I and II for the added films. Films added CEE showed reduced transmittance for the UV/Vis region and increased transparency. The curcumin content increased linearly (y=0.6115x+6.6629, R2=0.9817) with increasing extract concentration. The antioxidant capacity increased was improved with the increase of extract concentration and antimicrobial activity (Staphylococcus aureus) was verified at concentrations above 5g CEE/100g gelatin. Thus, the film with CEE concentration of 200 g CEE/100 g gelatin was used for macadamia nut packaging. Regarding water content in the macadamia nut, significant differences in the first 30 day of storage were found according to the film (with or without CEE). However, no significant difference concerning water activity was found. After 60 days of storage nuts packaged with added film had their hardness increased and lower reactive substances (thiobarbituric acid). It can be concluded that the utilization of this system as active packaging for macadamia nut is possible.

Orientador: Leila Peres / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Quimica / Made available in DSpace on 2018-08-08T05:00:10Z (GMT). No. of bitstreams: 1 Tukada_StelaMitsue_M.pdf: 1292417 bytes, checksum: 0386a749ecf0033c4ddeaff8491ba549 (MD5) Previous issue date: 2002 / Resumo: Muitas opções de filmes plásticos com diferentes características de barreira têm sido desenvolvidas para atender às novas exigências de mercado. Embalagem plástica ativa é um exemplo de nova tecnologia em desenvolvimento, possível devido aos novos avanços em embalagem e ciência do material. No acondicionamento de frutas e hortaliças, uma das alternativas é a utilização de embalagens ativas com adsorvedores de etileno (C2H4), gás produzido pelo próprio produto, que funciona como acelerador do metabolismo e estimula a maturação e senescência. Tal embalagem deve também regular a composição gasosa e umidade ao redor do produto. Neste trabalho desenvolveu-se um sistema de medição e uma metodologia para determinação da taxa de adsorção de etileno por embalagens ativas, com adsorvedores de etileno. A adsorção de etileno foi quantificada por cromatografia gasosa. Os testes foram realizados em três embalagens comerciais a base de polietileno de baixa densidade, sendo duas delas ativas, obtendo-se a taxa de adsorção como a massa de etileno adsorvida por unidade de área no tempo (gm-2h-1).Através dos resultados verificou-se uma maior taxa de adsorção nas primeiras horas, seguida de uma redução. Como complemento ao trabalho e auxílio nas discussões, para avaliar a eficácia de tais embalagens foi realizado um ensaio de vida de prateleira, acondionando-se frutos (nectarina) por um período de 40 dias, utilizando-se duas embalagens, ativa e não ativa, no qual acompanhou-se a evolução da composição gasosa no interior das mesmas. Para caracterização dos filmes utilizados foram avaliadas propriedades como, espessura, propriedades de barreira e mecânicas, transmissão de luz, conteúdo de só.lidosnão voláteis e temperaturas de transição vítrea e fusão / Abstract: Many options of plastic films with different gas barrier characteristics have been developed to meet the new demands of the market. Active plastic package is one example of new technology to control the senescence of fruits and vegetables, regulating the gas composition around the produce and/or the humidity inside the package. In this work it was developed a system and a methodology to measure the rate of ethylene adsorption by films with ethylene adsorbents incorporated. The ethylene adsorption was quantified by gas chromatography. The tests were conducted with tree commercial films, two actives and other inactive, ali of then made with the same polymeric matrix: low density polyethylene. The ethylene adsorption rate was obtained in mass of ethylene adsorbed per area unit, per time unit (gm-2h-1).The results showed major adsorption rate in the first hours, followed by a reduction. In order to observe the evolution of the gas composition inside the package, it was conducted a shelf life test with fruit (nectarine), during a period of 40 days, with two packages, one active and one inactive. It was also performed the characterization of the used films, with respect to their barrier and mechanical properties, light transmission, no volatile solids contend, glass transition and fusion temperatures / Mestrado / Ciencia e Tecnologia de Materiais / Mestre em Engenharia Química