Combining Cupuassu (Theobroma grandiflorum) Puree, Pectin, and Chitosan Nanoparticles into Novel Edible Films for Food Packaging Applications

Abstract

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.

Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods

“…Fruit and/or vegetable purees may be added to edible film formulations, acting not only to add sensory appeal to the edible materials, but also to incorporate nutritional/functional properties, and also contributing to the film formation, since those purees usually have film-forming polysaccharides (e.g., pectin, starch) as well as plasticizing sugars and organic acids [ 1 ]. Different fruit purees have been already included in films, such as papaya [ 2 , 3 ], cupuassu [ 4 ], Indian jujube [ 5 ], guava, and mango [ 6 ].…”

Something to chew on: technological aspects for novel snacks

“…42,46 Edible films have already been produced from, for example, mango, 47,48 guava, 47 peach, 46 papaya, [49][50][51] and cupuassu. 52 Novel extruded snacks Most extruded snacks in the market today are based on cereals and grains, which are rich in starch, since the structural changes undergone by starch on extrusion cooking (gelatinization, melting, and fragmentation) positively influence the expansion properties of the products. 53 The textural properties depend on the expansion, which decreases hardness and increases fracturability.…”

“…Industries may use continuous casting, in which the film formulation is continually spread onto a moving substrate with a height‐adjustable blade to control the layer thickness, then passes through a drying chamber 42,46 . Edible films have already been produced from, for example, mango, 47,48 guava, 47 peach, 46 papaya, 49–51 and cupuassu 52 …”

Filmes biodegradáveis e agentes de reforço vegetais: Um enfoque em estudos brasileiros sob a ótica da economia circular

“…Por exemplo, Nogueira et al (2019) observaram que maiores quantidades de polpa de amora adicionada em soluções filmogênicas à base de amido de araruta resultaram em filmes menos resistentes e mais permeáveis ao vapor de água. Esse resultado é comumente observado em outros estudos e frequentemente associado à presença de carboidratos simples e outros componentes hidrofílicos presentes nos resíduos (Silva et al, 2020b;Melo et al, 2019b;Jirukkakul, 2016). Nesse sentido, o uso de nanopartículas como agentes de reforço em filmes vem sendo explorado e apresenta grande potencial na área de biopolímeros (Acquavia et al, 2020;Ates et al, 2020;Souza et al, 2020b;Azeredo et al, 2017), contribuindo também para o aproveitamento dos resíduos agroindustriais, uma vez que nanopartículas obtidas de celulose, por exemplo, destacam-se por proporcionarem bom desempenho mecânico e de barreira aos filmes nanocompósitos (Omran et al, 2021;Pakutsah & Aht-Ong, 2020;Mishra et al, 2018).…”