EDIBLE BIOACTIVE FILMS WITH ALGINATE, MANGABA PULP, AND PROBIOTIC Saccharomyces boulardii: A NEXT-GENERATION APPROACH TO FOOD PACKAGING

In recent years, there has been growing interest in edible films made from biopolymers for food packaging, owing to their biodegradable, non-toxic, and biocompatible properties. These films provide barrier functions and carry bioactive compounds such as probiotics, prebiotics, and fruit pulps that benefit consumer health. This research aimed to develop bioactive edible films based on alginate, incorporating mangaba pulp (Hancornia speciosa) and the probiotic yeast Saccharomyces boulardii for food packaging. The films were prepared using alginate (1.5%), glycerol (0.6 g/g of biopolymer), mangaba pulp (0%–40%), and S. boulardii (9 log CFU/g). The films were evaluated for water-related properties, physical-mechanical characteristics, optical features, and thermal stability. The concentrations of bioactive compounds, antioxidant activity, and probiotic viability during storage at 4 °C and 25 °C were also assessed. The incorporation of S. boulardii reduced the tensile strength of the films while increasing their C* and opacity values, as well as enhancing barrier properties against ultraviolet and visible light. Furthermore, the addition of mangaba pulp significantly increased the bioactive compounds in the films, including carotenoids, vitamin C, and phenolic compounds, which also enhanced the antioxidant capacity and improved the films' barrier properties against ultraviolet and visible light. The increased concentration of mangaba pulp in the filmogenic solution resulted in darker films with yellow tones and greater saturation. Probiotic cultures maintained suitable counts (>6 log CFU/g) during both film formation and storage (4 °C/45 days or 25 °C/21 days). Thus, these films represent innovative bioactive carriers with potential applications as food packaging materials.