BIO-BASED BABASSU PACKAGING FILMS: MECHANICAL AND TEXTURE-BASED BARRIER ASSESSMENT USING CREAM CRACKER

This study aimed to develop films based on babassu mesocarp (Attalea speciosa) (BM), with and without babassu cake (BC), with or without alkaline treatment. Two 5% BC suspensions were prepared: one in distilled water and the other with NaOH (1M). After cooling and filtration, the corresponding supernatants (FS) were obtained: BCFS (pH ~6) and BCFS12 (pH 12). Four films were prepared by casting, each containing 4 g BM and 96 g of a medium: distilled water (BF), water adjusted to pH 12 (BF12), BCFS (BF-BCFS), or BCFS12 (BF-BCFS12). All formulations received glycerol, were subjected to hydrothermal treatment in an autoclave (121°C, 30 min), and then dried at 35°C. The mechanical properties, tensile strength (TS), elongation at break (EB), and Young’s modulus (YM), as well as moisture content (MC), water solubility (WS), and water vapor permeability (WVP), were evaluated. As an innovative barrier evaluation, a texture analysis of cream crackers stored in sachets made from the film was performed (days 0, 3, 7, and 15; 20 ± 5°C; 50% ± 5% RH). BF-BCFS and BF-BCFS12 exhibited a TS (1.67 and 2.20 MPa, respectively) comparable to that of BF (1.95 MPa), while BF12 was lower (0.59 MPa). BF12 had the highest EB value (38.28%), followed by BF-BCFS12 (26.37%); BF (15.43%) and BF-BCFS (9.56%) had the lowest EB values, with no differences between them. YM was lowest for BF12 (0.43 MPa) and highest for BF-BCFS (13.20 MPa), while BF (6.50 MPa) and BF-BCFS12 (4.29 MPa) showed no differences. The films had an average MC of ~16.92%, with no significant differences between formulations. For WS, BF12 (0.70%) and BF-BCFS12 (1.23%) differed from BF (0.14%), while BF-BCFS (1.07%) was in between. All films were highly insoluble, a desirable property for packaging stored under varying conditions. No significant differences were found in terms of WVP (average ~3.36×10-¹⁰ g/m/s/Pa). In the biscuit test, BF12 and BF-BCFS12 retained the best texture from day 7 compared to the original commercial packaging. Biscuits in BF sachets showed a slight loss of texture between days 3 and 7, except for elasticity and cohesion. Biscuits in BF-BCFS12 sachets showed a slight decrease in hardness on day 15, while BF12 and BF-BCFS maintained hardness over time. These results support the analysis of biscuit texture as a practical tool for linking permeability and packaging effectiveness, with BF12 emerging as a bio-based, flexible, and suitable option for the preservation of products with low water activity.