Cryogels based on Brazilian purple yam (Dioscorea trifida L.f.) starch: An antimicrobial active packaging approach for microbial and moisture control in fresh cheese.

Contamination of fresh cheeses by food-borne pathogens represents a significant health risk for consumers. A promising alternative to mitigate this problem is the use of active packaging with cryogels capable of absorbing exudate and reducing microbial contamination. The aim of this study was to develop cryogels based on starch from the Brazilian purple yam (Dioscorea trifida L.f.), with added citric acid, and to evaluate their effectiveness in absorbing exudate and antimicrobial activity when applied as a component of active packaging for fresh cheese. Four treatments were tested: vacuum-packed cheese without cryogel, with cryogel without citric acid, with cryogel containing 1 % and 2 % citric acid. The samples were contaminated with Listeria monocytogenes ATCC 7644 and Escherichia coli ATCC 25922. The addition of citric acid increased the density and reduced the porosity of the cryogels. All had a highwater absorption capacity (846.48 % to 1091.14 %) and were biodegradable (degradation between 60 and 150 days). The cryogels fully absorbed the exudate and demonstrated antimicrobial activity, completely inhibiting E. coli and partially inhibiting L. monocytogenes. The technology represents a sustainable and innovative solution for food preservation.