Ecological films based on natural polymers incorporated with Amazonian fruit flour
DOI:
https://doi.org/10.5327/fst.561Palavras-chave:
biodegradable films, Couepia bracteosa, Pouteria caimitoResumo
Biodegradable films were produced using a blend of carboxymethyl cellulose, orange pectin, zinc nanoparticles, and rice wax, incorporating balanced ingredients from Amazonian fruits, Couepia bracteosa Benth and Pouteria caimito. The films were produced by the casting technique and characterized for their physical, optical, mechanical, thermal, water vapor permeability, infrared spectroscopy, and biodegradability properties. Films composed of fruit flours were thicker than the control, and those compounded with rice wax showed high solubility and low vapor permeability. The mechanical properties of the control film and those compounded with pajurá flour showed the best results. Fourier-transform infrared spectroscopy showed that the functional groups of pectin and carboxymethyl cellulose are similar, resulting in peak overlap. Films with higher flour concentrations were darker. Biodegradability occurred within approximately 15 days. Films made of carboxymethyl cellulose, pectin, zinc nanoparticles, and 40 and 50% pajurá flour stood out as excellent edible films with remarkable properties of permeability, mechanical resistance, and thermal stability. These films have the potential for application in various foods, especially those requiring protection against moisture and light.
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