SUSTAINABLE APPLICATION OF A CASSAVA STARCH-BASED BIOPOLYMERIC FILM INCORPORATED WITH AN AQUEOUS EXTRACT OF A GREEN PROPOLIS BY-PRODUCT IN SLICED MOZZARELLA CHEESE: SENSORY EVALUATION AND PERCEPTION THROUGH WORD ASSOCIATION

Abstract: Brazil is internationally recognized for its production of apicultural products, an activity that drives a broad productive and economic chain while generating by-products such as waxes, pollen, and propolis residues. Among these materials, green propolis residues stand out for their richness in bioactive compounds, particularly prenylated derivatives of p-coumaric and caffeic acids. These constituents have potential for application in different systems, including active biomaterials with antimicrobial and antioxidant activities. At the same time, growing environmental concerns regarding the use of conventional polymers derived from fossil resources have driven the search for biopolymeric materials suitable for food applications. In this context, propolis by-products can serve as sources of bioactive agents in functional materials intended for direct application to foods. Therefore, this study aimed to develop a cassava starch-based biopolymeric film incorporated with an aqueous extract of a green propolis by-product and to evaluate its application to sliced mozzarella cheese with regard to consumer perception. Dried green propolis residue (Vita Bee/Nova Lima, Minas Gerais, Brazil) was used to obtain an aqueous extract at a concentration of 40% (w/v) by ultrasound-assisted extraction (40 kHz, 60 min, 100 W), followed by centrifugation (4,000 × g, 15 min). The films were prepared using cassava starch (4% w/v) and glycerol (1.5% v/v), with the extract incorporated at a concentration of 9% (v/v). Cheese samples were refrigerated (3.5 °C) for 3 days in stacks consisting of alternating layers of film and cheese slices, using polyvinyl chloride (PVC) film as the control. Sensory evaluation was conducted with 60 consumers using a similarity triangle test (Pd = 40%; α = 0.05; β = 0.01; minimum number of correct responses = 27). Consumer perceptions were analyzed based on the use and frequency of sensory descriptors and represented through word clouds. The study demonstrated a significant difference between the samples, with 43 correct responses (72%) identifying a difference between the treatments. Analysis of consumer perceptions revealed a higher frequency of terms associated with the characteristic odor and flavor of propolis, including “propolis smell,” “propolis flavor,” and “propolis,” as well as terms related to lower moisture and firmer texture in cheeses packaged with the biomaterial. These results indicated that the presence and migration of the extract from the film into the cheese were perceptible to consumers, demonstrating the material’s ability to act as a vehicle for bioactive compounds and influence sensory characteristics. In conclusion, cassava starch-based biopolymeric films incorporated with an aqueous extract of a green propolis by-product demonstrated potential for application in sliced mozzarella cheese, representing a strategy for valorizing apicultural by-products and harnessing natural sources of bioactive compounds in functional food materials.

Acknowledgments: The authors acknowledge CNPq for financial support (140546/2026-0).