Pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packaging
Rafaela Anunciação Siqueira, July Maendra Lopes Veras, Tainara Leal de Sousa, Patrícia Marques de Farias, Josemar Gonçalves de Oliveira Filho, Mirella Romanelli Vicente Bertolo, Mariana Buranelo Egea, Geovana Rocha Plácido
Abstract
This study aimed to develop biodegradable films from pectin extracted from pequi mesocarp and commercial pectin. The films were produced using the casting technique and characterized in terms of their physical, water-related, mechanical, thermal, optical, and microstructural properties. The highest yield of pectin extracted from pequi (26.6%) was obtained using 4% citric acid, a temperature of 80 C, and an extraction time of 160 min. Commercial-pectin films had a smoother and more regular surface than pequi-pectin films. Pequi-pectin films had higher moisture content (36.25%) and water solubility (76.99%) than commercial pectin films. Pequi-pectin films also showed lower luminosity (55.67*) and higher values of a* (11.56), b*(27.35), opacity (10.67), and Young modulus (82.16 Mpa) than commercial-pectin films. The films exhibited similar thermal behavior, highlighting the presence of exothermic and endothermic peaks for both samples. In the biodegradability tests, both films proved to be 100% biodegradable in four days. The pectin extracted from the pequi mesocarp showed potential for the production of biodegradable films, and this discovery opens up new possibilities for using this byproduct as a raw material for the production of sustainable food packaging.