Desenvolvimento de novos filmes comestíveis contendo resíduo de camu-camu e bioplástico
Carregando...
Arquivos
Data
2023-01-25
Autores
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Estadual Paulista (Unesp)
Resumo
O uso de filmes comestíveis vem se tornando tópico de grande interesse, para as áreas alimentícias e ambientais, devido ao potencial para evitar a deterioração dos alimentos e pela característica de biodegradabilidade. Desta forma, as pesquisas sobre bioplásticos têm sido focadas em filmes e revestimentos comestíveis à base de biopolímeros, que são completamente biodegradáveis, dentro de um período curto, contribuindo sobremaneira para a diminuição da poluição ambiental. Alguns frutos apresentam grande diversidade de formas, tamanhos, cores e sabores. Para esses, a definição e a caracterização desses atributos são muito importantes para a comercialização e para o consumidor final. O uso do resíduo de camu-camu foi definido devido sua grande utilização na exportação apenas da polpa do fruto, onde o resíduo é descartado e sem aplicação definida, além de ser uma alternativa para melhoria de suas características físicas e organolépticas para uma aplicação inovadora como proteção de outras substâncias aumentando o tempo de prateleira. Neste contexto, o objetivo do presente estudo foi desenvolver e caracterizar filmes comestíveis à base de resíduo de camu-camu, gelatina e glicerol, avaliando suas propriedades de solubilidade, mecânicas, térmicas, degradabilidade, antioxidante e de permeabilidade ao vapor de água da matriz de gelatina incorporada, sendo este o primeiro trabalho com incorporação de camu-camu em matriz de gelatina e glicerol. Os filmes foram obtidos por casting a partir de soluções filmogênicas de gelatina incorporada com substrato de camu-camu e glicerol como plastificante. Os filmes produzidos com a incorporação do resíduo de camu-camu mostraram-se manuseáveis e solubilizados, com a presença de alguns resíduos não solubilizado, dando um brilho e um aspecto bem apresentado. O filme sem resíduo teve um WVP de aproximadamente 20% de diferença no controle de umidade, em relação ao filme com a presença de resíduo, deixando claro que a incorporação do resíduo insolúvel na matriz, colabora com a passagem de vapor d’água. Na análise de microscopia eletrônica de varredura (MEV) identifica-se que houve alteração quanto à rugosidade superficial e formação de aglomerados com a imersão do resíduo de camu-camu, devido a aproximação das cadeias polares que ocorre da matriz polimérica, a imersão do resíduo de camu-camu provocou mudanças na microestrutura dos filmes. Análise da capacidade antioxidante pode-se referenciar que na amostra de resíduo puro, apresenta-se um resultado muito satisfatório, quando comparado com os filmes incorporados com o resíduo, mesmo que estando com concentrações menores, podemos afirmar a presença de antioxidantes e compostos fenólicos. No resultado da biodegradação quando comparado os diferentes materiais no período de 30 dias, aparentemente a Amostra 03 e 04 foram as que mais degradaram, sendo duas de três amostras da triplicata mais afetadas, os filmes apresentaram modificações de degradação desde o terceiro dia de experimento. Na análise da germinação e do crescimento das plantas, a Amostra 04 apresentou um desenvolvimento satisfatório em comparação as demais amostras, sendo esta a Amostra com melhor resultado nas análises em geral.
The use of edible films has become a topic of great interest, for the food and environmental areas, due to their potential to prevent food deterioration and their biodegradability. In this way, research on bioplastics has been focused on edible films and coatings based on biopolymers, which are completely biodegradable within a short period, greatly contributing to the reduction of environmental pollution. Some fruits have a great diversity of shapes, sizes, colors and flavors. For these, the definition and characterization of these attributes are very important for marketing and for the final consumer. The use of camu-camu residue was defined due to its great use in exporting only the pulp of the fruit, where the residue is discarded and without defined application, in addition to being an alternative for improving its physical and organoleptic characteristics for an innovative application such as protection from other substances increasing the shelf life. In this context, the objective of the present study was to develop and characterize edible films based on camu-camu extract, gelatin and glycerol, evaluating their solubility, mechanical, thermal, degradability, antioxidant and water vapor permeability properties of the matrix of incorporated gelatin, this being the first work with the incorporation of camu-camu in a matrix of gelatin and glycerol. The films were obtained by casting from gelatin filmogenic solutions incorporated with camu-camu substrate and glycerol as plasticizer. The films produced with the incorporation of camu-camu extract proved to be manageable and solubilized, with the presence of some non-solubilized extracts, giving a shine and a well-presented appearance. The film without extract had a WVP of approximately 20% difference in humidity control, in relation to the film with the presence of residue, making it clear that the incorporation of the insoluble extract in the matrix collaborates with the passage of water vapor. In the scanning electron microscopy (MEV) analysis, it was identified that there was a change in surface roughness and formation of agglomerates with the immersion of the camu-camu extract, due to the approximation of the polar chains that occur in the polymeric matrix, the immersion of the extract of camucamu caused changes in the microstructure of the films. Analysis of the antioxidant capacity can be mentioned that in the pure extract sample, a very satisfactory result is presented, when compared with the films incorporated with the extract, even with lower concentrations, we can affirm the presence of antioxidants and 12 phenolic compounds. In the result of biodegradation when comparing the different materials in the period of 30 days, apparently Sample 03 and 04 were the ones that degraded the most, being two of the three samples of the triplicate most affected, the films presented degradation modifications from the third day of the experiment. In the analysis of germination and plant growth, Sample 04 showed a satisfactory development compared to the other samples, this being the Sample with the best result in the analyzes in general.
The use of edible films has become a topic of great interest, for the food and environmental areas, due to their potential to prevent food deterioration and their biodegradability. In this way, research on bioplastics has been focused on edible films and coatings based on biopolymers, which are completely biodegradable within a short period, greatly contributing to the reduction of environmental pollution. Some fruits have a great diversity of shapes, sizes, colors and flavors. For these, the definition and characterization of these attributes are very important for marketing and for the final consumer. The use of camu-camu residue was defined due to its great use in exporting only the pulp of the fruit, where the residue is discarded and without defined application, in addition to being an alternative for improving its physical and organoleptic characteristics for an innovative application such as protection from other substances increasing the shelf life. In this context, the objective of the present study was to develop and characterize edible films based on camu-camu extract, gelatin and glycerol, evaluating their solubility, mechanical, thermal, degradability, antioxidant and water vapor permeability properties of the matrix of incorporated gelatin, this being the first work with the incorporation of camu-camu in a matrix of gelatin and glycerol. The films were obtained by casting from gelatin filmogenic solutions incorporated with camu-camu substrate and glycerol as plasticizer. The films produced with the incorporation of camu-camu extract proved to be manageable and solubilized, with the presence of some non-solubilized extracts, giving a shine and a well-presented appearance. The film without extract had a WVP of approximately 20% difference in humidity control, in relation to the film with the presence of residue, making it clear that the incorporation of the insoluble extract in the matrix collaborates with the passage of water vapor. In the scanning electron microscopy (MEV) analysis, it was identified that there was a change in surface roughness and formation of agglomerates with the immersion of the camu-camu extract, due to the approximation of the polar chains that occur in the polymeric matrix, the immersion of the extract of camucamu caused changes in the microstructure of the films. Analysis of the antioxidant capacity can be mentioned that in the pure extract sample, a very satisfactory result is presented, when compared with the films incorporated with the extract, even with lower concentrations, we can affirm the presence of antioxidants and 12 phenolic compounds. In the result of biodegradation when comparing the different materials in the period of 30 days, apparently Sample 03 and 04 were the ones that degraded the most, being two of the three samples of the triplicate most affected, the films presented degradation modifications from the third day of the experiment. In the analysis of germination and plant growth, Sample 04 showed a satisfactory development compared to the other samples, this being the Sample with the best result in the analyzes in general.
Descrição
Palavras-chave
Camu-camu, Filmes comestíveis, Resíduo, Gelatina, Glicerol, Edible films, Residue, Gelatin, Glycerol