Cassava-Starch-Based Films Supplemented with Propolis Extract: Physical, Chemical, and Microstructure Characterization

Abstract

Considering the current trends in the development of biodegradable films and materials interacting with food packaging through the incorporation of active substances into the packaging material, the possibility of using propolis as a natural bioactive compound was evaluated in order to propose a bioactive packaging development technology. Cassava-starch-based films were supplemented with propolis extract (PE) at concentrations of 0, 30, and 60 g per 100 g of starch. The chemical profile and antioxidant and antimicrobial activities of the PE were evaluated. The effect of PE incorporation on the film's mechanical properties and the microstructure, the concentration of phenolic compounds, and the antioxidant activity were also evaluated. Artepelin C (10.957 mg/mL) was the highest compound identified in PE. The S. aureus was more susceptible to PE than E. coli. The PE incorporation into the cassava starch-based films improved their flexibility and extensibility while making them more homogeneous and less harsh. Cassava starch-based films include phenolic compounds and antioxidant activity from PE. In the present work, the developed film revealed its potential as active food packaging materials, reducing the number of synthetic antioxidants used for food preservation.