Oregano essential oil addition in rice starch films and its effects on the chilled fish storage

Active packaging produced from biodegradable polymers and essential oil could have a great value to food industries. This study aimed to evaluate the effect of the addition of oregano essential oil (OEO) on rice starch films and its application as packaging for fish fillets. Several concentrations of OEO were added to the films, the film added with 4.5% OEO showed lower permeability to water vapor 3.7 g mm kPa^-1 m^-2 day^-1, intermediate solubility of 24% and high tensile strength (4.4 MPa) while the standard film (without the addition of OEO) presented 8.8 g mm kPa^-1 m^-2 day^-1, 25.8% and 2.2 MPa, respectively. Packed fish fillets with the active film showed an increase in its shelf life when compared to the standard film. Packaged fish fillets in OEO films showed greater resistance (13.4 N), less oxidation (1.65 mg malonaldehyde/kg of sample) and less microbiological growth 10⁷ CFU/g in 6 days of storage, while packaged fish fillets in standard film showed lower resistance (10.4 N), higher oxidation (1.88 mg malonaldehyde/kg of sample) and higher microbiological growth 10⁸ CFU/g. Thus, the active packaging developed had the capacity to increase the shelf life of a perishable product that has great interest of food industries.