Amazon‐sustainable‐flour from açaí seeds added to starch films to develop biopolymers for active food packaging

Abstract

The wide consumption of açaí fruit results in large amounts of seeds which end up in waste. These seeds have an advantageous composition for the development of biopolymers due to their fibers content and active components (responsible by functional properties as antioxidant capacity). In the present work, active polymers were generated incorporating açaí seed flour in sustainable films produced using starch from broken rice grains as matrix. The effects of different seed flour content (0%, 5%, 10%, and 15%) were studied on the physicochemical and structural properties of the polymers, and their antioxidant capacity. The packaging-related properties were affected by the açaí seed flour incorporation mainly due to its high-fiber content and polyphenolic compounds. The physicochemical and structural properties results demonstrated

The Production of Coating Film with Sweet Potato Starch and Carboxymethylcellulose from Water Hyacinth on Storage Life Extension of Mango (Mangifera indica L.)

“…Film preparation SPS/CMC from water hyacinth films was prepared through the cast casting technique, as previously described by Romani et al [25]. The SPS (3 % w/v) was homogenized in distilled water using a mechanical stirrer for 10 min at room temperature.…”

“…The solubility in water (SW) of the films was adapted from the method by Romani et al [25] and Tongdeesoontorn et al [31]. Film samples were cut (2.0 cm 2 ) and dried in a hot air oven (Memmert, UN 110, Germany) at 105 ± 2 °C to establish their initial dry weight.…”

Surface aspects and multifractal features of 3D spatial patterns of low‐cost Amazon açaí‐loaded kefir microbial films

“…A wide range of polyphenolic compounds can be found in the pulp extract of this fruit, but anthocyanins are the main components that enhance its antioxidant effect (Yamaguchi et al, 2015). In recent studies, products based on its extract (de Moura et al, 2012), seeds (Romani et al, 2022), and palm leaf (Gouveia Guedes et al, 2021), have shown that this plant can be used in several current technological processes. Some recent works have shown that the polysaccharide matrix of kefir grains is capable of forming antibacterial biofilms.…”