Combining Cupuassu (Theobroma grandiflorum) Puree, Pectin, and Chitosan Nanoparticles into Novel Edible Films for Food Packaging Applications
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Data
2019-07-03
Autores
Melo, Pamela Thais S. [UNESP]
Nunes, Juliana C. [UNESP]
Otoni, Caio G.
Aouada, Fauze A. [UNESP]
Moura, Marcia R. de [UNESP]
Título da Revista
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Editor
Wiley-Blackwell
Resumo
Every year, the residues generated by the disposal of packaging materials produced from fossil fuels have been growing, denoting a major environmental problem that can be mitigated by the development of biodegradable materials from natural polymers, particularly edible films. This work aimed at the development of pectin films added by cupuassu puree and chitosan nanoparticles and to evaluate the improvement of the physical-mechanical performance of the composite films. The nanostructures displayed an average size of 110 nm and a zeta potential of approximately +40 mV. The films were produced by casting, and they exhibited manageability, homogeneity, and continuity. Based upon the mechanical analysis of maximum stress and elongation, it was concluded that the nanoparticles functioned as fillers, increasing the toughness of the pectin films. Water vapor permeability assays demonstrated that the nanostructured films containing cupuassu exhibited improved barrier properties. The glass transition temperature of the films was not strongly affected by the addition of nanoparticles. Conversely, the initial degradation temperature decreased with the addition of nanoparticles and cupuassu puree. The outcomes of this research pave a new route for the development of nonconventional food packaging materials.
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Palavras-chave
Biopolymer, carbohydrate, cupuassu, nanochitosan, polysaccharide, Theobroma grandiflorum
Como citar
Journal Of Food Science. Hoboken: Wiley, v. 84, n. 8, p. 2228-2233, 2019.