DESENVOLVIMENTO DE FILMES SUSTENTÁVEIS À BASE DE PECTINA EXTRAÍDA DO ALBEDO DO POMELO (Citrus Grandis)

Abstract

This work aimed to develop pectin-based films extracted from the albedo of pomelo and thus determine its physicochemical and mechanical properties. The films were elaborated by the casting method, from a filmogenic solution with 0.5% m/v of glycerol and 2% m/v of pectin extracted from the albedo of pomelo that was kept under agitation until total dissolution and was subsequently placed in plates for greenhouse drying. As a control formulation, commercial citrus pectin films were produced. The following parameters were evaluated: Pectin yield, color, thickness, pH, moisture, water solubility and mechanical properties. The pectin films of the pomelo albedo presented results within the pattern found in the literature for the parameters of pectin yield and moisture. The films which presented lighter coloration focused on yellow coloration and pectin of the pomelo was more opaque. The commercial pectin film featured pH and solubility in larger water. Mechanical properties have shown that the films are fragile. However, the film developed can be an alternative to food-sustainable packaging.