Desenvolvimento e caracterização espectroscópica de biopolímeros de quitosana na presença de nanopartículas de produtos naturais para encapsulamento de alimentos minimamente processados

Abstract

This study presents the development, spectroscopic and microbiological characterization of an edible coating with the potential to extend the shelf life of fresh and minimally processed foods. The formulation was based on a chitosan solution, a natural anthocyanin dye extracted from Tradescantia pallida purpurea, and carbon nanoparticles (CDots) obtained via green synthesis. The coating was produced by extracting the natural dye, preparing chitosan and gelatin solutions, and synthesizing nanoparticles, followed by characterization using absorbance and fluorescence spectroscopy and Fourier Transform Infrared Spectroscopy (FTIR). The resulting film was evaluated for antifungal and antibacterial activities, as well as visual appearance and durability when applied to food. The results demonstrated that the developed coating exhibits promising antioxidant and antimicrobial properties, contributing to the preservation and extension of the shelf life of minimally processed foods. Thus, this study reinforces the potential of biopolymers and natural pigments as sustainable alternatives to conventional packaging and for increasing shelf life, contributing to advancements in food preservation technologies.