Abstract
Sophorolipids are glycolipid biosurfactants produced by the yeast Starmerella bombicola. They have great potential for application in the food industry due to their several surfactant properties, highlighting the antimicrobial activity. Therefore, the objective of this work was to develop, for the first time, active films based on cassava starch with antimicrobial properties by the incorporation of sophorolipids. Films were produced by the casting method and four formulations were prepared with different proportions of cassava starch: sophorolipids: 100:0, 98:2, 95:5 and 90:10. Microstructure, barrier, mechanical and antimicrobial properties were evaluated towards the addition of sophorolipids. The obtained films showed a good appearance, without bubbles or cracks and evident changes were observed with the addition of sophorolipids, indicating a good incorporation and interaction with the polymeric matrix. The films were thermostable, more flexible, and presented promising antifungal activity against the food spoilage fungus Botrytis cinerea, which are interesting features for application in food packaging for the control of foodborne pathogens.
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