Elaboration and characterization of starch biofilms with by-product of the wine industry
Keywords:
Melting. Appearance properties. Polymer filmAbstract
The application of fruit by-products with functional properties in biodegradable food packaging is a feasible, viable and sustainable way to develop new products. The objective of this work is to evaluate the appearance and thermal characteristics of biofilms produced from cassava starch and added by-products of the wine industry. The biofilms were produced by casting from the addition of different concentrations (0, 0.5, 1, 2 and 4%) of flour from the by-product of the wine industry in a cassava starch matrix. The presence of sugars in the grape residue used and the temperature triggered color change reactions in the films. Thus, with the increase in the amount of flour in the films, the yellow color became stronger. The film with 4% residue had the lowest melting temperature of all evaluated systems, and the pure film the highest. This decrease in melting in relation to the amount of flour added may be associated with the high number of phenolic compounds, which interfere with the melting of the film. On the other hand, the opacity of the samples was not significantly influenced by the addition of flour to the starch, resulting in samples with high translucency, an important characteristic for the packaging industry. In this way, it was verified that cassava starch biofilms with the by-product of the wine industry are promising, and their properties showed their potential to be applied in the packaging area.
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