Desenvolvimento e caracterização de filmes biodegradáveis ativos à base de amido com adição de açaí em pó

• Autor(a) principal: Maciel, Franciele Silva
• Data de Publicação: 2022
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/2936
• topic: CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::TECNOLOGIA QUIMICA::ALIMENTOS; Filmes ativos; biodegradabilidade; açaí; embalagens ativas; vida-de-prateleira; embalagens para alimentos; Active films; biodegradability; açaí; active packaging; Shelf Life; food packaging

In recent decades, packaging has been the subject of numerous studies. Traditionally, food packaging has been designed to protect the product, thus functioning as an inert barrier between the food and the environment. However, every day new studies and new technologies are being developed with the purpose of improving the production of materials that have biodegradable characteristics and that present interactions with the product, in a desirable way, increasing or monitoring its shelf-life. As an alternative for reducing the impacts caused by the use of nondegradable polymers, the production of these packages stands out. The development of films obtained from renewable and biodegradable raw materials has received great attention related to environmental impacts and use in the food packaging industry. One of the most studied biopolymers due to its abundance and low cost is cassava starch. The addition of bioactive compounds, such as natural antioxidants, can help in the development of active biodegradable films. One of the sources that has high concentrations of natural pigments and antioxidant capacity is açaí, a product that has gained international attention due to its bioactive compounds. The objective of this work was to develop active biodegradable films based on cassava starch added with açaí and to evaluate the effect of its addition on mechanical, optical and biodegradability properties in soil, humidity and solubility, water absorption capacity and the stability of these films. The addition of powdered açaí did not change the thickness of the films (0.1484 ± 0.0068 mm). However, the increase in concentration (5% and 15%) led to obtaining films with greater color intensity and potential barrier to the transmission of UV-Vis light. The addition of açaí powder also modified the mechanical properties, with an increase in elongation and a reduction in the modulus of elasticity of the materials, which may be related to the plasticizing effect on the polymeric matrix that preserved the stability of the films. The açaí films showed an elastic modulus value that indicated a more flexible film. The biodegradable films active when immersed in solutions with different pH indicated a potential use for application in food packaging for coating products with a wide pH range (fruits, meats, cheeses, among others), guaranteeing stability, quality and safety. All films showed rapid biodegradability after 15 days of contact with the soil, with mass loss above 50%.