Edible films from polyneric blends of chitosan, pectin and cassava starch

Tamara Lorena Costa; Ricardo Henrique Lima Leite; Edna Maria Mendes Aroucha; Francisco Klebson Gomes Santos

doi:10.18378/rvads.v15i4.6713

Authors

Tamara Lorena Costa Universidade Federal Rural do Semi-Árido, Mossoró
Ricardo Henrique Lima Leite Universidade Federal Rural do Semi-Árido, Mossoró
Edna Maria Mendes Aroucha Universidade Federal Rural do Semi-Árido, Mossoró
Francisco Klebson Gomes Santos Universidade Federal Rural do Semi-Árido, Mossoró

DOI:

https://doi.org/10.18378/rvads.v15i4.6713

Keywords:

Edible Films, Barrier properties, Shelf life

Abstract

Non-biodegradable polymeric materials have become a problem due to their long degradation time in the environment. Thus, studies show interest in the development of polymeric films and mixtures of these as functional materials in the most diverse areas, especially due to their characteristics such as biocompatibility, biodegradability and non-toxicity. Therefore, the objective was to develop and characterize edible films produced by polymeric blends, composed of natural polysaccharides, aiming at their use as edible coatings for fruits. Seven polymeric films were developed using the casting technique: film 1 (Chitosan), film 2 (Pectin), film 3 (Cassava Starch), film 4 (Chitosan + Pectin), film 5 (Chitosan + Cassava Starch), film 6 (Pectin + Cassava Starch) and film 7 (Chitosan + Pectin + Cassava Starch). All presented homogeneous surfaces and without phase separation. Regarding optical properties, all obtained high luminosity, the most opaque being those of chitosan, presenting L * 77.40 ± 0.28 (4). Regarding the barrier properties, the solubility values were lower in those containing chitosan due to their insolubility in water, 22% for 1 and 18% for 5. The films formed by the blends provided a reduction in the water permeation rate without compromise its characteristics, such as 4 and 5, with a rate of 14.15 g.m-2.h-1 and 20.43 g.m-2.h-1, respectively.

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