DEVELOPMENT OF EDIBLE SACHET BASED ON OKRA MUCILAGE FOR CAPPUCCINO

The search for edible packaging has gained prominence for sustainable development. Biopolymers extracted from renewable sources, such as okra mucilage (Abelmoschus esculentus), are a viable and low-cost alternative for the development of biodegradable films. This work aimed at the development and characterization of an edible film from this mucilage, for application as a single-dose sachet for cappuccino, evaluating its mechanical properties and microbiological safety of the product, aiming at an edible film with adequate barrier properties and mechanical resistance, capable of conditioning the cappuccino powder and dissolving properly after the addition of hot water, while ensuring the safety of the product. For the preparation of the films, a formulation containing 7.5% starch, 1.33% glycerol (as plasticizing agent) and 40 mL of okra mucilage was used. The mechanical properties of the films, Tensile Strength (MPa) and Elongation at Break (%), were determined using a texturometer. Film strips (12.7 × 1.1 cm) were conditioned in a desiccator with magnesium nitrate hexahydrate to stabilize the humidity (50 ± 6%) and temperature (25 ± 3 °C) before the test, which was performed at a speed of 10 cm/min. The results represent the average of five repetitions. Subsequently, the films were formed into sachets, filled with the product and submitted to microbiological analysis for the detection of Salmonella spp