Development of active cassava starch films reinforced with waste from industrial wine production and enriched with pink pepper extract
Emanuele Joana Gbur Laureanti, Thainnane Silva Paiva, Ivisson de Souza Tasso, Ithiara Dalponte Dallabona, Cristiane Vieira Helm, Luíz Mário de Matos Jorge, Regina Maria Matos Jorge
Abstract
Abstract This study investigated the influence of grape stalk (GS) from the Bordo grape variety ( Vittis labrusca L.) as a reinforcing agent, and pink pepper ( Schinus terebinthifolius Raddi) extract (PPE) as an antioxidant, in cassava starch (CS)‐glycerol (GLY) films. The developed biodegradable films were characterized according to structural, barrier, mechanical, antioxidant and optical properties, as well as biodegradability and compared to both the control and blank films. Films containing a high GS content exhibited a significant increase in tensile strength (TS) values by 73%, whereas the films containing a high PPE content exhibited an important increase elongation (ELO) values by 20%, comparing to the control film (CO). The films containing 5.52% v/v of PPE presented an improving on antioxidant activity and barrier properties, leading DPPH and ABTS percentual radical scavenging activity by 51.79% and 58.18%, and decreasing water vapor permeability and solubility by expressive values of 34.11% and 79.43%, respectively. According to the results obtained in this study, the films using GS and PPE exhibited valuable characteristics and are an alternative for applications as a promising biodegradable packaging material.