Elaboração e caracterização física de filmes e revestimentos comestíveis com acetato de tocoferol em pó

Abstract

Edible films are a technological innovation in the food packaging industry, made from biopolymers, functioning as a physical barrier, and capable of performing chemical interactions with renewable additives, which allow active packaging that protects food against lipid oxidation, microorganisms, oxygen and ethylene gas. With this, in addition to having a rapid biodegradation, they can increase the shelf life of the food, reduce waste and promote sustainable consumption among those who consume the product. Different film-forming solutions were prepared with gelatin, guar gum, corn starch and carboxymethyl cellulose, adding sorbitol and fixing the concentration of soy lecithin and powdered tocopheryl acetate for all films, totaling 7 formulations classified as: F1 (starch 3% ), F2 (4% starch), F3 (0.5% guar gum), F4 (4% gelatin), F5 (5% gelatin), F6 (1% carboxymethyl cellulose) and F7 (1.5% carboxymethyl cellulose). Evaluating the quality of the filmogenic solution, through the analysis of creamation index, centrifuge stability and total soluble solids; and the properties of edible films, formed after complete evaporation of excess solvent, such as physical properties including thickness, weight, solubility and water content; and optics, through colorimetric evaluations, transmittance, rejection of ultraviolet and infrared radiation. Carrying out these analyzes in order to determine the biopolymer that had the best ability to incorporate tocopheryl acetate into its matrix. From this, the results of the tests carried out showed that the formulations F6 (1% carboxymethyl cellulose) and F7 (1.5% carboxymethyl cellulose) presented the best stability values for their filmogenic formulations, showing that the elongation of the biopolymer chain through of the addition of d-sorbitol, allowed a better incorporation of soy lecithin and therefore of tocopheryl acetate, thus, producing whole films.