Active cellulose acetate-oregano essential oil films to conservation of hamburger buns: Antifungal, analysed sensorial and mechanical properties

Abstract

The objective of this study was to develop active films containing oregano essential oil as a natural antifungal additive, aiming to increase hamburger buns' shelf life, safety and quality and improve their sensory characteristics. The films were produced with cellulose acetate using different concentrations of the natural additive (0.5%, 1.5%, 2.5% and 3.5%), and a control film without essential oil was also used for comparison. All analysed films showed an increase in tensile strength when compared to the control. The same behaviour was found for percentage of elongation. It also increased as the concentration of the natural additive increased, which may be considered a plasticizer. The active packaging containing the lowest concentration of the natural additive (0.5% oregano essential oil) increased the shelf life of hamburger buns from 12 to 27 days and contributed to the sensory quality of the buns, as justified with consumer's acceptability tests performed for flavour, aroma and overall impression. Consumers said they would probably buy the product if it was available on the market. Therefore, active antifungal packaging containing oregano essential oil as an active agent showed efficacy for application in hamburger bun preservation.