Potential of Pinhão husk (Araucaria angustifolia) as a structural reinforcement agent in the properties of edible films of Pinhão flour and gelatin.
2024
SANTANA NETO, D. C. DE | PAIVA, T. S. | SANTOS, R. W. S. DOS | HELM, C. V. | SILVA, F. A. P. DA | JORGE, L. M. DE M. | JORGE, R. M. M. | DEOCLECIANO CASSIANO DE SANTANA NETO, UNIVERSIDADE FEDERAL DO PARANÁ; THAINNANE SILVA PAIVA, UNIVERSIDADE FEDERAL DO PARANÁ; ROGÉRIO WILLIAN SILVA DOS SANTOS, UNIVERSIDADE FEDERAL DO PARANÁ; CRISTIANE VIEIRA HELM, CNPF; FÁBIO ANDERSON PEREIRA DA SILVA, UNIVERSIDADE FEDERAL DA PARAÍBA; LUIZ MÁRIO DE MATOS JORGE, UNIVERSIDADE DE MARINGÁ; REGINA MARIA MATOS JORGE, UNIVERSIDADE FEDERAL DO PARANÁ.
In this study, the use of Pinh˜ao husk as a source of reinforcement material for development of edible films, where the Pinh˜ao seed flour and bovine gelatin were used as matrices for the films. Mechanical properties, water vapor perme- ability, solubility and opacity, microstructure, and thermal degradation charac- terized the films produced. The films presented homogeneous and cohesive structures. Pinh˜ao husk content positively affected film properties by increas- ing tensile strength (TS) and decreasing water vapor permeability (WVP), with Pinh˜ao flour film formulations (5.0% Pinh˜ao flour, 1.2% glycerol, and 0.4% Pinh˜ao husk) and gelatin (5.0% gelatin, 2.0% glycerol, and 0.4% Pinh˜ao husk) those that presented the best results (5.06 MPa for TS and 0.14 g.mm/kPa.h.m2 for WVP) and (3.88 MPa for TS and 0.28 g.mm/kPa.h.m2 for WVP), respec- tively The thermal degradation study revealed that the films are stable at tem- peratures below 150!C, losing only free water and volatile compounds of low molecular weight. Pinh˜ao husk can reinforce films, making them suitable as biodegradable and edible packaging materials for eco-friendly food products. This contributes to the circular economy, preserves biodiversity, and reduces plastic waste, offering promising sustainable packaging solutions.
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