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The growing concern on environment preservation and the impact of the packaging from the non‐renewable materials improve the interest at biodegradable and active packages development for food applications. The aim was to develop starch films with yerba mate extract (YME) made with water: ethanol (50:50% vol/vol) at 50°C followed by characterization. The YME was applied to the cassava starch films (control, 5, 10, 15, and 20%). The thickness, water vapor permeability (WVP), tensile strength, elongation as well as the Young’s Modulus, water solubility, phenolic compounds, antioxidant activity (DPPH•), color and opacity and sorption isotherms of the films were characterized. The starch films decrease tensile strength, Young’s module and elongation increased as the YME concentration increased. In addition, the sorption isotherms were adjusted to the GAB model (R2 > 0.96). The moisture absorption by the samples of starch films with 5, 10, and 15%, had similar moisture absorption, higher than the control samples. Practical applications In this research, we developed a biodegradable active film with Yerba mate extract (YME), which is in good agreement with the growing concern in the preservation of the environment through minimization of the environmental impact of packaging from the non‐renewable raw material. YME increased the phenolic compounds and antioxidant activity of the starch films. This behavior is good for fatty food applications, since fat acids may undergo oxidative processes and change sensorial and nutritional characteristics; and antioxidants will slow down these reactions. The YME also promoted a plasticizing effect in the cassava starch films, decreasing tensile strength and increasing the elongation. This behavior allows the application of systems that do not need high mechanical efforts.

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BACKGROUND Red araçá is a Brazilian native species whose fruits are rich in phenolic acids, flavonoids, anthocyanins, and carotenoids. To preserve the properties of compounds during processing, red araçá pulp (RAP) was encapsulated by hydrolyzed pinhão starch (PS), tara gum (TG), and arabic gum (AG) in different blends in equal proportions, serving as a coating material. RESULTS Fresh RAP had a gallic acid equivalent of 3098 mg per 100 g of dry weight, 156.29 μg β‐carotene per gram of dry weight, total anthocyanins of 18 mg per 100 g of dry weight and exhibited high antioxidant activity. The highest encapsulation efficiency achieved with the PS, TG, and AG blend was 80.4% for the total carotenoids, and that for the total anthocyanins was 76% with the TG and AG blend. Only one step of antioxidant activity degradation was identified, and the carrier system PSTG was efficient at maintaining the antioxidant activity, with half‐life of 23.60–37.27 days. CONCLUSION The use of PS alone as a coating material or associated with TG and AG gums resulted in improved retention of bioactive compounds, these being an excellent alternative coating material since they improved the stability of the antioxidant activity of RAP. © 2020 Society of Chemical Industry

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Native trees and fruit have great importance in culture of small centers and rural areas, as well as, homemade liqueurs. However, some strategies such as marketing research are necessary to help for products development or even modifications to existing products. The objective was to know the habits related to the consumption of alcoholic beverages and to evaluate the consumer's interest about fruit liqueurs, as well as to develop and standardize and characterize a pineapple liqueur, besides assessing the sensorial characteristics of the same. The most of the interviewees do not have the habit of consuming fruit liqueurs, with beer being the preferred alcoholic beverage. Interest in trying a fruit liqueur was almost unanimous among respondents demonstrating the existence of a niche market for fruit liqueur. Consumers testing had no significant difference between all attributes, but it was being observed well-acceptance for all formulations with scores ranging from 6.80 to 7.20 and different concentrations of pineapple do not interfere with the sensorial characteristics of the product. Thus, it was concluded that the production of pineapple liqueurs with lower levels of fruit (30%) are accepted and contribute to the economy of production.

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