We sought to apply these films to the packaging of biscuits to evaluate the mechanical properties, water vapour permeability and colour of the films and the

sensory properties of the biscuits packaged in the active films. Low-density polyethylene (LDPE, Braskem, Brazil), high-density polyethylene with a high absorption capacity (Accurel XP200, Braskem, Brazil), lemon essential oil (EO) and lemon heat resistant aroma (Duas Rodas Industrial Ltda., Brazil) were used to prepare the flavouring selleckchem film. These films have the ability to aromatize food by diffusion of the active compounds added to the polymer matrix. We used a complete factorial design with the following factors: level of EO/aroma (film 1: without EO and without aroma; film 2: with 10 mL of EO and 5 mL of aroma/100 g

of polymer; film 3: with 5 mL of EO and 5 mL of aroma/100 g of polymer; film 4: with 10 mL of aroma/100 g of polymer) (Table 1) and observation times (0, 10, 20, 30 days). The experiment was conducted using a completely randomised design, and all samples were prepared and analysed in triplicate. For the development of films with LDPE lemon flavouring, the resin Accurel XP200 was imbued with EO and/or lemon aroma. Subsequently, the blend (LDPE + Accurel XP200) was extruded using a monorosca extruder HaakePoly Drive (Thermo, Germany) with an extruded tube and five temperature stages (temperatures of 120, 130, 140, 150, and 160 °C, respectively). The antimicrobial activity of EO was evaluated by measurement of the inhibition zone sizes against Staphylococcus aureus click here (ATCC 6538), Listeria innocua (ATCC 33090), Escherichia coli (ATCC 11229), Salmonella choleraesuis (ATTCC 6539), Pseudomonas

Phospholipase D1 aeruginosa (ATCC 15442) (Fundação Osvaldo Cruz, Rio de Janeiro, RJ, Brazil) according to the Solid Diffusion Assays described by López, Sanchez, Batlle, and Nern (2005). Strains of microorganisms were cultured over two nights to obtain nearly 108 viable cells mL−1. The cultures were diluted in 0.1 g of peptone water/100 mL of solution to 106 cells mL−1 and inoculated in duplicate Petri dishes containing Mueller Hinton culture medium (Acumedia, Michigan). Filter paper (1 cm in diameter), previously sterilised by treatment with a UV lamp for 2 min in each side, was dampened with the essential oil of lemon and placed in the centre of each Petri dish. The dishes were incubated at 36 ± 2 °C for 48 h, and the diameters of the inhibition zones formed around the films were measured. The flavouring films (primary packaging) were sterilised in a chamber with a UV lamp (Prodicil, 110 V, 254 nm) for 15 min and they were used to package biscuits (15 units). The biscuits wrapped in flavouring film were packed in polypropylene (PP) plastic bags (secondary packaging) that were sealed in sealing machine (Selovac® 200B, São Paulo, SP – Brazil) and stored at a controlled temperature of 20 ± 2 °C.