Abstract
The development of biodegradable bioplastics based on renewable raw materials has emerged as an innovative option to minimize the adverse effects of improper disposal of petrochemical packaging in the environment. This study aimed to optimize the conditions for bioplastic production from proteins of the cutting by-product of Serra Spanish Mackerel (Scomberomorus brasiliensis) and pectin of the yellow passion fruit (Passiflora edulis Flavicarpa), evaluating the physical, mechanical and thermal characteristics of the optimized bioplastic. According to the results, the optimal conditions for obtaining the bioplastic were 5.0% protein concentrate and 3.0% pectin. The optimized film was homogeneous, strong, flexible, and biodegradable, with low solubility and water vapor permeability, indicating that the protein and pectin biopolymers had good interaction and could produce bioplastics. Therefore, there was a satisfactory interaction between the incorporated biopolymers, indicating their application in the food industry and thus causing a reduction in the production of industrial by-products.
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