Starch Films Added of Açaí Pulp ( Euterpe oleracea Martius).

• Autor(a) principal: PESSANHA, K. L. F.
• Data de Publicação: 2018
• Outros Autores: FARIAS, M. G., CARVALHO, C. W. P. de, GODOY, R. L. de O.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1101364; http://dx.doi.org/10.1590/1678-4324-2018170824.
• topic: ORAC; Active packaging; ABTS; Biodegradable products; Anthocyanins

Edible films are an alternative to synthetic materials used for packaging foods. The aim of this study was to develop and characterize films made from cassava starch, freeze-dried acai and glycerol. The films were characterized for thickness, water vapor permeability, water solubility, anthocyanins, antioxidant capacity and mechanical properties. The results indicated a rich edible film in anthocyanins with considerable antioxidant capacity (150.70 micromol Trolox), which can extend the commercial validity of the packaged food and meets the growing demand for biodegradable packaging that tends to reduce the environmental impact. The addition results in a significant effect on the polymer matrix reducing the water solubility and water activity.