| Title | Potential of Pinhao husk (Araucaria angustifolia) as a structural reinforcement agent in the properties of edible films of Pinhao flour and gelatin |
|---|---|
| ID_Doc | 9054 |
| Authors | Neto, DCD; Paiva, TS; Dos Santos, RWS; Helm, CV; Da Silva, FAP; Jorge, LMD; Jorge, RMM |
| Title | Potential of Pinhao husk (Araucaria angustifolia) as a structural reinforcement agent in the properties of edible films of Pinhao flour and gelatin |
| Year | 2024 |
| Published | Journal Of Applied Polymer Science, 141.0, 15 |
| Abstract | In this study, the use of Pinhao husk as a source of reinforcement material for development of edible films, where the Pinhao seed flour and bovine gelatin were used as matrices for the films. Mechanical properties, water vapor permeability, solubility and opacity, microstructure, and thermal degradation characterized the films produced. The films presented homogeneous and cohesive structures. Pinhao husk content positively affected film properties by increasing tensile strength (TS) and decreasing water vapor permeability (WVP), with Pinhao flour film formulations (5.0% Pinhao flour, 1.2% glycerol, and 0.4% Pinhao husk) and gelatin (5.0% gelatin, 2.0% glycerol, and 0.4% Pinhao husk) those that presented the best results (5.06 MPa for TS and 0.14 g.mm/kPa.h.m(2) for WVP) and (3.88 MPa for TS and 0.28 g.mm/kPa.h.m(2) for WVP), respectively The thermal degradation study revealed that the films are stable at temperatures below 150 degrees C, losing only free water and volatile compounds of low molecular weight. Pinhao husk can reinforce films, making them suitable as biodegradable and edible packaging materials for eco-friendly food products. This contributes to the circular economy, preserves biodiversity, and reduces plastic waste, offering promising sustainable packaging solutions. |
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