DESENVOLVIMENTO DE FILMES DE FÉCULA DE MANDIOCA INCORPORADOS COM DIFERENTES CONCENTRAÇÕES DE ÓLEO DE BURITI (Mauritia flexuosa)

Abstract

The main role of packaging is to maintain the quality and safety of food from storage to consumption in order to extend its shelf life. Several researches seek to improve the elaboration of films from renewable sources. The objective of this study was to develop cassava starch films incorporated with buriti oil (Mauritia flexuosa L. f.) and to evaluate the applicability in jabuticabas (Myrciaria jaboticaba (Vell.) Berg). Seven formulations were prepared by means of a factorial experimental design 22 with 3 central points, to evaluate the effect of buriti oil and tween 20 on the technological parameters. The filmforming solution had containing manioc starch (3% w / v) and glycerol (0.06% w / v). The viscosity, caking, centrifugation and pH of the film-forming solution were determined as well as thickness, weight, solubility, water vapor permeability, thermogravimetry, tensile properties, puncture, colorimetry, infrared and antioxidant properties of films; Five packages of each treatment were produced, for later storage of the fruits. Packaged fruits were stored in B.O.D. at 6 ± 0.5 ºC, for 15 days. To determine the useful life of the fruits, they were evaluated at 0, 5, 10 and 15 days for pH, titratable acidity, total soluble solids content, TSS / TA ratio, mass loss and turgor pressure. The samples that best represented the characterization of the film-forming solution and the films were the central point of the experimental planning, which also prolonged the life of the jabuticabas. It is suggested that the films can be applied in products that demand less solubility, that need protection against light and oxidation.