Flexible Edible Films Based On Babassu: Physical And Barrier Properties | 58011
Journal of Bioremediation & Biodegradation
Like us on:
Our Group organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.
The trend towards environmental preservation and the need for new sources of raw materials to reduce dependence on oil
are a major incentive for the development. The use of edible and biodegradable films obtained from renewable materials,
thus reduce the use of petroleum-derived polymers. The babassu (Orbignya sp) is a palm of great socio-economic importance
in Brazil, especially in the states of Maranhão, Piauí, Tocantins and Mato Grosso. The babassu consists of exocarp, mesocarp
and endocarp. The mesocarp is composed of 60% starch. The starch structure resembles the structure of starch found in cereals
such as corn. The starch is widely used in the preparation of biodegradable films for its thermoplastic capacity. The starch
gelation temperature ranges from 63-73ºC, similar to corn starch, in addition to presenting a considerable amount of amylose.
In this context, the objective of this study was to use the flour made from babassu mesocarp to produce biodegradable films by
thermoplastic extrusion process. For the process, an extruder brand BGM (EL-25 model, SãoPaulo, Brazil) was used with the
processing conditions demonstrated by Farayde (2009). For the preparation of the sample babassu mesocarp flour was used
and as a plasticizer, 30% glycerol in relation to the mass of flour. After extrusion, the film was conditioned for 48 hours at 25°C
and 50% RH so as to be characterized as to its thickness, permeability to water vapour (PWV) and for its solubility in water and
acid. The film extrudate showed a dark coloration through the naked eye and was malleable to the touch and had an average
thickness of 0.5353 mm. The babassu film was 100% soluble in acid and approximately 40% soluble in water.
Farayde M Fakhouri is a Food Engineer at Universidade Estadual Paulista, and has done her Masters and PhD at the University of Campinas and Postdoctorate in the State University of Londrina in new materials for packaging. She is a Professor at the Federal University of Grande Dourados, Research Collaborator of the Department of Materials Engineering and Bioprocess of FEQ/Unicamp, member of the groups searches LMEI (Unicamp), MFBIOPACK (UFGD) and POLIBIOTEC (UEL), supervisor and founder of the Junior Company (EJIPTA/UFGD). Currently, she is at a postdoctoral program at the Polytechnic University of Catalunia at the Faculty of Materials Science and Engineering. Her experience is focused on packaging from renewable sources, thermoplastic extrusion and functional foods.