DEVELOPMENT AND CHARACTERIZATION OF ACTIVE BIODEGRADABLE POLYSACCHARIDE FILMS INCORPORATING JUCÁ (Libidibia ferrea) EXTRACT

Incorporating natural antioxidant additives into biodegradable films provides an innovative approach for developing active packaging. This study aimed to evaluate the production conditions of cassava starch and passion fruit (Passiflora edulis) pectin films, plasticized with invert sugar and sucrose, and supplemented with different concentrations (0–1%, w/w) of “jucá” (Libidibia ferrea) extract using the casting technique. Film formulations were designed using response surface methodology (RSM) employing a second order (2²) model with four axial points (α = 1.41) and three central points, totaling 11 formulations. The films were characterized as mechanical and barrier properties and assessed for degradation kinetics over 180 days. The results revealed that the incorporation of “jucá” extracts enhanced the tensile strength compared to that of the control film (C1, without extract), ranging from 3.48 to 7.11 MPa, while the elongation at break decreased from 73.59% to 20.63%, producing stronger but less flexible films. The addition of the extract also reduced the water vapor permeability by at least 15% compared to C1. In terms of color parameters, the films exhibited an amber-glass-like appearance, with reduced lightness (L = 66.00–83.54) and increased red (a = 0.26–16.41) and yellow (b* = 28.18–45.86) tones with increasing extract concentration. The films exhibited remarkable DPPH radical scavenging capacity, ranging from 66.55% to 94.40%, directly proportional to the extract content, indicating strong potential to protect food products against oxidative damage. The films also demonstrated high stability throughout the 180-day storage period, maintaining their structural integrity and antioxidant activity. Therefore, these “jucá” enriched films represent a promising alternative for use as coatings, barrier materials, or active packaging to extend the shelf life of perishable food products.