FARINHAS, PECTINAS E FILMES BIODEGRADÁVEIS OBTIDOS DE RESÍDUOS DE MELANCIA: PROPRIEDADES FÍSICO-QUÍMICAS, TECNOLÓGICA, BIOATIVAS, DEGRADABILIDADE E MORFOLÓGICA

Abstract

MENEZES FILHO, A.C.P.de. 2020. Flours, pectins and biodegradable films from watermelon waste: physicochemical, technological, bioactive, degradable and morphological properties. Dissertation presented to the Goiano Federal Institute – Rio Verde Campus – GO, as part of the requirements of the Postgraduate – Master’s degree in Agrochemistry. Annually, watermelon plantations suffer constant losses even during harvest, and this waste is discarded without sustainable reuse. This waste use becomes sustainable and highly profitable from the moment that physicochemical, structural, technological and functional processes are applied as well as the development of biodegradable packaging is done. In this study, the watermelon residue collected in rural units located in the city of Rio Verde was used. The residues were separated into rind (flavedo) and inner skin (albedo), where flour was initially prepared. The methods of analysis were physicochemical (grain size and centesimal contents), bioactive compounds, pectics compounds by Box-Behnken surface area model, pectin titration analysis, structural analysis by scanning electron microscopy, technological functional analysis and the production of biodegradable packaging. The results were satisfactory for all the analyzed variables, the watermelon flours presented good centesimal characteristics, homogeneous particle size, important contents of bioactive compounds with antioxidant characteristics, high pectic yield by the evaluated surface area model, which presented two solutions, where time was not significant. It was significant, low esterification pectin, good technological functional characteristics ensuring that new products are possible in the food industry, as well as new raw material in the production of resistant biodegradable packaging with biodegradability efficiency.

Keywords: Bioactive compounds, Vegetable waste, Citrullus lanatus, By-products