FILMES ECOLÓGICOS À BASE DE POLÍMEROS NATURAIS INCORPORADOS COM FARINHA DE FRUTOS AMAZÔNICOS

Abstract

Sustainable development is a global priority due to concerns about the environment, health, and natural resources. Natural biodegradable polymer composites are highlighted as alternatives to petrochemical materials, representing an important transition towards the use of renewable resources in favor of a healthy planet for future generations. This study aimed to create edible films using a mixture of carboxymethylcellulose (CMC), orange pectin, zinc nanoparticles, and rice wax, incorporating ingredients from the Amazon in a balanced way. The films were produced using the “casting” technique and characterized regarding their physical, optical, mechanical, thermal, water steam permeability, infrared spectroscopy, and biodegradability properties. Results showed that films composed of fruit flour were thicker than the control and those composed of rice wax showed high solubility and low steam permeability. The film mechanical properties based on CMC 50% and pectin (CP) 50% and the compounds with pajurá flour showed the best results. CP and the film based on CMC 80%, pectin 20%, zinc nanoparticles 10%, and abiu flour 50% (CPZ-A50) presented more homogeneous and compact surfaces compared to the others. Fourier transform infrared spectroscopy (FTIR) showed that the functional groups of pectin and CMC are similar and, therefore, there was overlap of peaks. Treatments based on CMC 50%, pectin 50%, zinc nanoparticles 10%, and pajurá flour 40% (CPZ-P40) as well as CMC 50%, pectin 50%, zinc nanoparticles 10%, and pajurá flour 50% (CPZ-P50) suffered the greatest mass losses and thermal degradation between 210 and 340 ºC. The films with the highest concentrations of flour were the ones in darkest color. Regarding antimicrobial properties, the films did not show inhibitory viii activities. Biodegradability was found in around fifteen days. In summary, the CPZ-P40 and the CPZ-P50 composite films stood out as excellent edible films due to their notable properties of permeability, mechanical resistance, and thermal stability. They have potential for application in different foods, especially those that require protection against moisture and light, contributing to the preservation of food quality and safety.