CARACTERÍSTICAS TECNOLÓGICAS E APLICABILIDADE DE EMBALAGENS BIODEGRADÁVEIS DE PECTINA DO MESOCARPO DO PEQUI NA CONSERVAÇÃO DE CENOURAS MINIMAMENTE PROCESSADAS

Abstract

The increasing industrialization arises great interest in the biodegradable packaging development that can contribute to food quality without harming the environment. The use of industrial waste can be a good alternative for the biodegradable films development, and pequi mesocarp (Caryocar brasiliense camb) is a waste with great potential. Thus, we aim to develop pectin biodegradable films extracted from pequi mesocarp, to determine the physical, mechanical, thermal and biodegradable characteristics and to evaluate the application as packaging of minimally processed carrots. The biodegradable

films were made by the casting method, producing a filmogenic solution with 0.7% w/v glycerol, 1.6% w/v pectin extracted from pequi mesocarp, which was kept under stirring until dissolution complete and was then isolated on oven drying plates. Commercial citrus pectin films were produced as a control formulation. The films have high water solubility (76.99% and 45.53%) and high water steam permeability values (15.07 and 14.78

[(g.mm)/(m2.dia.kPa)]), being quite hygroscopic. The mechanical properties showed that films are brittle and pequi mesocarp pectin (PMP) films, have the highest elasticity modulus. Microscopic analysis showed that the films with homogeneous structures and transition temperature were similar (55 ºC). The color analysis showed difference, and the commercial citrus pectin film (CCP) has higher brightness (90.69 *) and lower opacity (0.92 Abs600nm/mm), while the pectin mesocarp (PMP) film presented lower brightness (55.67*) and higher opacity (10.67 Abs600nm/mm). Complete biodegradability of the

films was observed from the fourth day. The biodegradable packaging was applied to the packaging of minimally processed carrots and conditioned in BOD at 8 ± 0.5 ºC for 16 days, in 52%. The biodegradable films performance was evaluated indirectly by analyzing carrot conservation by monitoring the parameters of color, texture, moisture, mass loss, titratable acidity and soluble solids at 0, 4, 8, 12, 16 days. Through these analyzes, it was observed that the packages have carrot conservation potential until the eighth day of storage, after this period there was a carrot quality loss.