Anais do Simpósio Latino Americano de Ciências de Alimentos
Anais do 14 SLACA - Simpósio Latino Americano de Ciência de Alimentos

The production of edible films based on polymers has increased in recent years due to the environmental impact, and animal proteins such as gelatin have demonstrated the ability to form films, in addition to having large production. The incorporation of antioxidant compounds obtained from natural sources make these active packaging, ensuring the maintenance of the quality of food products. Within this context, the objective of the study was the production of biodegradable films based on gelatine, incorporated with strawberry pulp at different concentrations and characterization in relation to thickness, water solubility, and total phenolic compounds. The films were produced using the casting technique, the gelatin (5 g/100 g filmogenic solution) being hydrated in strawberry pulp (60 and 90% in relation to the gelatin mass) and sorbitol (1 g/100 g of filmogenic solution) as a plasticizer. After drying (24 hours), the films were homogeneous and easy to handle, regardless of the formulation. The increase in the concentration of strawberry pulp (60% and 90%) resulted in a significant increase in thickness (0.10±0.01 mm and 0.12±0.01 mm) and water solubility (34.32±0 .60% and 44.50±1.43%) of edible films. The content of total phenolic compounds varied according to the addition of strawberry pulp and the films with 90% of strawberry pulp had a higher concentration of total phenolic compounds (237.51±0.49 mg gallic acid equivalent/100 g). Thus, edible films with the addition of strawberry pulp may have potential for use as active packaging and contribute to maintaining the quality of different types of food.