Development and characterization of active film with omega-3 as a proposal foenrichment of butter

Abstract

Active food packaging aims to interact with food in order to improve nutritional, sensory, physicochemical or microbiological properties of the food products. The aim of this work was to development and characterization of active film with omega-3 and flavored with oregano essential oil for butter. It was produced three films: control (T1), active films added with 25% of ω-3 fatty acid and 5% of oregano essential oil (T2) and active film added with 40% fatty acid ω-3 and 5% essential oil of oregano (T3). Physical, mechanical and structural films properties were evaluated. The addition of fish oils and essential oregano did not change neither films color nor thickness in relation of control film. However, it reduced energy at break (J) and maximum compressive strength (MPa) of the active films. On the other hand, it increased elongation at break (mm) of active films compared to control. WVP of control film was higher (p < 0.05) to active films. In structural characterization, active films presented difference between the size of the oil droplets. It has been observed that the films produced have good mechanical, physical and structural properties. Further studies should be conducted for sensory evaluation, nutritional aspects and storage stability.