Desenvolvimento e caracterização de filme antioxidante de semolina adicionado da casca (caule e vagem) de jatobá (Hymenaea Courbaril.)

Abstract

Packaging is used as a tool for food conservation, becoming a key technology to ensure the safety of the distribution chain. New technologies are currently gaining ground in the scientific community in order to meet consumer demand, minimizing environmental impacts, reducing the use of chemical additives, using various natural and biodegradable matrices. In this context, the objective of this work was to evaluate the use of a new polymer matrix composed of semolina starch and pectinous extract of passion fruit as a polymer base, invert sugar and sucrose as plasticizers, and extract of the bark (stem and pod) of jatobá as an antioxidant additive, in order to obtain an active package with antioxidant efficacy. In the first stage of the experiment, the drying and grinding of the bark of the jatobá stem and pod was carried out, obtaining the flours, which were investigated regarding their proximal composition and technological properties. And later, the extracts were elaborated and their antioxidant potential was evaluated. In the second stage, biodegradable films were prepared using the casting technique from semolina flour added with different concentrations of jatobá extracts as an antioxidant additive using the response surface method in a 2x2* factorial design. the production of an antioxidant active biodegradable film. As the conditions were optimized in the range of 0.5% of the bark of the stem and 0.5% of the bark of the jatobá pod, under these conditions the film was homogeneous, brick red in color, with thermal stability reaching a maximum temperature of 350 °C, excellent antioxidant activity and content of phenolic compounds, in addition to presenting low solubility and permeability to water vapor, being an active biodegradable material. This film can be indicated for a primary packaging of fruits or vegetables.