Abstract
This study aimed to use jatobá pulp in the production of biodegradable and active films for food packaging. The films were obtained by the casting technique, through a factorial experimental design (23), analyzing concentration of jatobá pulp, glycerol, and temperature. Increasing the jatobá concentration to the maximum studied level (+1) resulted in a 4-fold increase in tensile strength than the lowest level and 1.7-fold greater elongation. The differential scanning calorimetry and contact angle results indicated that the temperature of 80 °C favored the formation of films with interesting mechanical properties of 0.81 MPa of tensile strength and 55 % of elongation, and barrier properties that reduced the water vapor permeability in 28.8 %, without affecting the stability of phenolic compounds and antioxidant activity. In addition, the films showed fast degradation in seawater, soil and beach sand, being completely degraded in 7 days.
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