APPLICATION OF FLAVORING ACTIVE FILMS OF LOW-DENSITY POLYETHYLENE IN SUGAR BISCUITS

摘要

Active packaging is used to preserve food, maintaining or improving its featuresnand microbiological safety. In this research was developed flavoring films andnevaluated changes in the films as function of the addition of active agents andntheir contact with food. We determined the water vapor permeability (WVP)nand mechanical analysis over 30 days for the films used for the sugar biscuit packaging.nWe also evaluated the sensory attributes of the sugar biscuits packaged innactive films. The active agents used were important in maintaining the tensilenstrength of the films over time. However, the film with 10% orange aromandecreased the percent elongation and increased the film’s WVP. In a sensorynevaluation, the most accepted samples were the sugar biscuits packaged for 30ndays in the film containing 10% essential oil and 5% aroma. Therefore, these filmsnrepresent an innovation for the food industry that could enable the developmentnof new products.