BIOPLASTIC MATERIALS’ PROPOSITION BASED ON PERSIMMON PUREE AND ORANGE PEEL FLOUR

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Detalhes
  • Tipo de apresentação: Oral
  • Eixo temático: Inovação e Desenvolvimento de Novos Produtos
  • Palavras chaves: Bioactive food packaging; Edible packaging; circular economy;
  • 1 Universidade Federal do Estado do Rio de Janeiro
  • 2 UNIVERSIDADE DO ESTADO DO RIO DE JANEIRO

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Introduction: The development of biodegradable films may contribute to minimize the use of conventional plastics. Employing fruits and their residues for this purpose contribute to the presence of bioactive compounds in the films, which may lead to an active food packaging. Objective: Development of biodegradable films based on persimmon (Diospyros kaki L. Rama forte) puree and orange (Citrus sinensis Pera) peel flour. Methodology: Whole and ripe persimmon fruits were purchased from a local agroecological street market in Rio de Janeiro, sanitized and triturated to homogeneity. The orange peel flour (OPF) was obtained by dehydrating the solid residue in an oven at 65°C/ 6h and then at 90°C/ 1h, with subsequent shredding for 5 min in a conventional blender. Six filmogenic solutions were prepared (880 to 1000 g kg-1 persimmon puree; 0 to 40 g kg-1 OPF; and 0 to 80 g kg-1 glycerol) by the casting technique (dried at 60ºC for 5 hours) and kept in a desiccator at 25°C. Film thickness was manually measured using a digital micrometer. The Universal Testing Machine was used to obtain the tensile strength at rupture (TS), elongation at break (EB) and Young's modulus (YM) of the films. The optical properties of films were analyzed using colorimeter to obtain coordinates L*, a*, b* and total color difference (∆E*). Results: The films were continuous and handleable. The thickness of the films range from 0.59 to 0.82 mm. Higher concentration of OPF makes the films thicker. The mechanical properties range from 0.20 to 1.71 MPa, 10.24 to 15.84 % and 1.80 to 15.32 MPa of TS, EB, and YM, respectively. The greater addition of glycerol combined with lower OPF content results in more flexible and malleable films (15.84% EB). Non-glycerol addition results in more resistant films (1.71 MPa TS). The films present an orange-ish color, with L*, a* and b* ranging from 53.12 to 61.38, 14.89 to 18.95, and 35.29 to 47.79, respectively. Conclusion: As far as we know, this is the first study reporting films based on persimmon puree and orange peel flour that presents the potential of active food packaging.

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