Abstract
The aim of this study was to incorporate the active compounds present in purple araçá (Psidium myrtoides) in pea starch-based films and to verify the influence of different plasticizers (glycerol, sorbitol, and polyethylene glycol 400) on film properties. Films were produced and characterized in relation to visual appearance, active compounds, antimicrobial activity, and mechanical and barrier properties. Pea starch has a high amylose content and a final viscosity of 5371.5 RVU, which contributes to the elaboration of films even without the addition of plasticizers. Purple araçá and pea starch formed films with good water vapor barrier characteristics (0.398 g·mm/m2·h·KPa) and low solubility (33.30%). Among plasticizers, sorbitol promoted a lower permeability to water vapor. The selected formulations, 0%, 20%, and 30% sorbitol, presented a high concentration of phenolic compounds (1194.55, 1115.47, and 1042.10 mg GAE 100 g−1, respectively) and were able to inhibit the growth of Staphylococcus aureus. Therefore, films contained the active compounds of purple araçá and potential to be used as food packaging.
Highlights
The production of films with biodegradable polymers such as polysaccharides, lipids, and proteins is being studied to be used as an alternative to minimize the use of petroleumderived plastics [1,2,3,4,5]
Pea starch has a high amylose content and a final viscosity of 5371.5 RVU, which favors its use in the preparation of edible films
Purple araçá provided films with a bright red color, with the exception of films plasticized with polyethylene glycol 400, which presented higher L* and b* values and lower chroma a* values than the others
Summary
The production of films with biodegradable polymers such as polysaccharides, lipids, and proteins is being studied to be used as an alternative to minimize the use of petroleumderived plastics [1,2,3,4,5]. According to Fonseca et al [3], starch films are brittle and more rigid; it is necessary to use plasticizers to improve these properties. Plasticizers efficiency varies with the concentration and type of polymer added to films [3]. Plasticizers commonly used in the production of films are polyols, such as glycerol, sorbitol, and polyethylene glycol [8]. Otoni et al [9] and Azeredo et al [10] produced a film with mashed papaya and pomegranate juice, respectively, and identified that sugars present in fruits provided a plasticizing effect, as they reduced the stiffness and increased the extensibility of pectin films
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