Development and characterization of pectin films with Salicornia ramosissima: biodegradation in soil and seawater

• Autor(a) principal: Pereira, Daniela G. M.
• Data de Publicação: 2021
• Outros Autores: Vieira, Jorge M., Vicente, António A., Cruz, Rui
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.1/16911
• topic: Biobased materials; Biodegradable; Food packaging; Pectin film; Physicomechanical; Salicornia ramosissima; Sustainability

Pectin films were developed by incorporating a halophyte plant <i>Salicornia ramosissima</i> (dry powder from stem parts) to modify the film’s properties. The films’ physicomechanical properties, Fourier-transform infrared spectroscopy (FTIR), and microstructure, as well as their biodegradation capacity in soil and seawater, were evaluated. The inclusion of <i>S. ramosissima</i> significantly increased the thickness (0.25 ± 0.01 mm; control 0.18 ± 0.01 mm), color parameters a* (4.96 ± 0.30; control 3.29 ± 0.16) and b* (28.62 ± 0.51; control 12.74 ± 0.75), water vapor permeability (1.62 × 10⁻⁹ ± 1.09 × 10⁻¹⁰ (g/m·s·Pa); control 1.24 × 10⁻⁹ ± 6.58 × 10⁻¹¹ (g/m·s·Pa)), water solubility (50.50 ± 5.00%; control 11.56 ± 5.56%), and elongation at break (5.89 ± 0.29%; control 3.91 ± 0.62%). On the other hand, L* (48.84 ± 1.60), tensile strength (0.13 ± 0.02 MPa), and Young’s modulus (0.01 ± 0 MPa) presented lower values compared with the control (L* 81.20 ± 1.60; 4.19 ± 0.82 MPa; 0.93 ± 0.12 MPa), while the moisture content varied between 30% and 45%, for the film with <i>S. ramosissima</i> and the control film, respectively. The addition of <i>S. ramosissima</i> led to opaque films with relatively heterogeneous microstructures. The films showed also good biodegradation capacity—after 21 days in soil (around 90%), and after 30 days in seawater (fully fragmented). These results show that pectin films with <i>S. ramosissima</i> may have great potential to be used in the future as an eco-friendly food packaging material.