Pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packaging
Abstract This study aimed to develop biodegradable films from pectin extracted from pequi mesocarp and commercial pectin. The films were produced using the casting technique and characterized in terms of their physical, water-related, mechanical, thermal, optical, and microstructural properties. The highest yield of pectin extracted from pequi (26.6%) was obtained using 4% citric acid, a temperature of 80 °C, and an extraction time of 160 min. Commercial-pectin films had a smoother and more regular surface than pequi-pectin films. Pequi-pectin films had higher moisture content (36.25%) and water solubility (76.99%) than commercial pectin films. Pequi-pectin films also showed lower luminosity (55.67*) and higher values of a* (11.56), b*(27.35), opacity (10.67), and Young modulus (82.16 Mpa) than commercial-pectin films. The films exhibited similar thermal behavior, highlighting the presence of exothermic and endothermic peaks for both samples. In the biodegradability tests, both films proved to be 100% biodegradable in four days. The pectin extracted from the pequi mesocarp showed potential for the production of biodegradable films, and this discovery opens up new possibilities for using this byproduct as a raw material for the production of sustainable food packaging.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2022
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oai:scielo:S0101-206120220001011832022-06-02Pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packagingSIQUEIRA,Rafaela AnunciaçãoVERAS,July Maendra LopesSOUSA,Tainara Leal deFARIAS,Patrícia Marques deOLIVEIRA FILHO,Josemar Gonçalves deBERTOLO,Mirella Romanelli VicenteEGEA,Mariana BuraneloPLÁCIDO,Geovana Rocha byproduct Caryocar brasiliense pectin biodegradable films Abstract This study aimed to develop biodegradable films from pectin extracted from pequi mesocarp and commercial pectin. The films were produced using the casting technique and characterized in terms of their physical, water-related, mechanical, thermal, optical, and microstructural properties. The highest yield of pectin extracted from pequi (26.6%) was obtained using 4% citric acid, a temperature of 80 °C, and an extraction time of 160 min. Commercial-pectin films had a smoother and more regular surface than pequi-pectin films. Pequi-pectin films had higher moisture content (36.25%) and water solubility (76.99%) than commercial pectin films. Pequi-pectin films also showed lower luminosity (55.67*) and higher values of a* (11.56), b*(27.35), opacity (10.67), and Young modulus (82.16 Mpa) than commercial-pectin films. The films exhibited similar thermal behavior, highlighting the presence of exothermic and endothermic peaks for both samples. In the biodegradability tests, both films proved to be 100% biodegradable in four days. The pectin extracted from the pequi mesocarp showed potential for the production of biodegradable films, and this discovery opens up new possibilities for using this byproduct as a raw material for the production of sustainable food packaging.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.42 20222022-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101183en10.1590/fst.71421 |
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SIQUEIRA,Rafaela Anunciação VERAS,July Maendra Lopes SOUSA,Tainara Leal de FARIAS,Patrícia Marques de OLIVEIRA FILHO,Josemar Gonçalves de BERTOLO,Mirella Romanelli Vicente EGEA,Mariana Buranelo PLÁCIDO,Geovana Rocha |
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SIQUEIRA,Rafaela Anunciação VERAS,July Maendra Lopes SOUSA,Tainara Leal de FARIAS,Patrícia Marques de OLIVEIRA FILHO,Josemar Gonçalves de BERTOLO,Mirella Romanelli Vicente EGEA,Mariana Buranelo PLÁCIDO,Geovana Rocha Pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packaging |
| author_facet |
SIQUEIRA,Rafaela Anunciação VERAS,July Maendra Lopes SOUSA,Tainara Leal de FARIAS,Patrícia Marques de OLIVEIRA FILHO,Josemar Gonçalves de BERTOLO,Mirella Romanelli Vicente EGEA,Mariana Buranelo PLÁCIDO,Geovana Rocha |
| author_sort |
SIQUEIRA,Rafaela Anunciação |
| title |
Pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packaging |
| title_short |
Pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packaging |
| title_full |
Pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packaging |
| title_fullStr |
Pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packaging |
| title_full_unstemmed |
Pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packaging |
| title_sort |
pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packaging |
| description |
Abstract This study aimed to develop biodegradable films from pectin extracted from pequi mesocarp and commercial pectin. The films were produced using the casting technique and characterized in terms of their physical, water-related, mechanical, thermal, optical, and microstructural properties. The highest yield of pectin extracted from pequi (26.6%) was obtained using 4% citric acid, a temperature of 80 °C, and an extraction time of 160 min. Commercial-pectin films had a smoother and more regular surface than pequi-pectin films. Pequi-pectin films had higher moisture content (36.25%) and water solubility (76.99%) than commercial pectin films. Pequi-pectin films also showed lower luminosity (55.67*) and higher values of a* (11.56), b*(27.35), opacity (10.67), and Young modulus (82.16 Mpa) than commercial-pectin films. The films exhibited similar thermal behavior, highlighting the presence of exothermic and endothermic peaks for both samples. In the biodegradability tests, both films proved to be 100% biodegradable in four days. The pectin extracted from the pequi mesocarp showed potential for the production of biodegradable films, and this discovery opens up new possibilities for using this byproduct as a raw material for the production of sustainable food packaging. |
| publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| publishDate |
2022 |
| url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101183 |
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