Castor Bean Cake Protein-based Biodegradable Films: Gallic Acid Effect

Mamani, Hulda Noemi Chambi; Graziano, Juliana Augusti; Lacerda, Roseli Sengling; Bittante, Ana Mônica Quinta Barbosa; Gomide, Catarina Abdalla; Sobral, Paulo José do Amaral

doi:10.1590/1678-4324-2020190141

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Article – Food/Feed Science and Technology • Braz. Arch. Biol. Technol. 63 • 2020 • https://doi.org/10.1590/1678-4324-2020190141 copy

Castor Bean Cake Protein-based Biodegradable Films: Gallic Acid Effect

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract:

The objective of this work was to evaluate the effect of gallic acid (GA) concentration on some physical properties and biodegradability of films produced with proteins extracted from the castor bean cake. The films, prepared by the casting technique, showed homogeneous and brownish appearance. As the GA concentration increased (from 0 to 10 g/100 g protein), the films gradually became darker and more opaque; while the gloss had few significant differences. Solubility, tensile strength and elasticity modulus values of films varied due to changing concentrations of gallic acid. Elongation at break and water vapor permeability values did not have significant changes. A 60% mineralization value of the film containing GA was obtained at 21 days, evidencing its biodegradability. These dark and opaque films could be used in agriculture, specifically in seedling bags as the dark color decrease the incidence of light, preventing root weakening, and the seedlings can be transplanted directly without removal of the film.

Keywords:
Ricinus communis L.; physical properties; biodegradability; seedling bags

Gallic Acid (g/100 g protein)	Thickness (μm)	Moisture content (%)1	Color parameters			Gloss (60°)
Gallic Acid (g/100 g protein)	Thickness (μm)	Moisture content (%)1	L*	a*	b*	Gloss (60°)
0	91 ± 7^a	15.3 ± 0.6^a	19.7 ± 2.1^ab	27.0 ± 0.7^a	31.0 ± 3.5^a	66.2 ± 0.1^a
1	98 ± 18^a	15.8 ± 0.2^a	15.6 ± 0.9^b	24.4 ± 1.5^a	21.5 ± 1.7^b	63.6 ± 1.8^a
3	95 ± 3^a	15.3 ± 0.7^a	5.5 ± 1.5^c	13.6 ± 3.5^b	5.6 ± 1.9^c	68.3 ± 2.5^a
6	93 ± 1^a	15.7 ± 0.1^a	1.5 ± 0.6^c	3.1 ± 0.5^c	0.8 ± 0.4^c	63.9 ± 3.8^a
10	100 ± 4^a	13.3 ± 0.4^b	0.9 ± 0.3^c	1.7 ± 0.9^c	-0.3 ± 0.2^c	55.5 ± 1.2^b

Gallic Acid (g/100 g protein)	Solubility (%)	Tensile strength (MPa)	Elongation at break (%)	Elasticity modulus (MPa/%)
0	87.0 ± 3.5^ab	2.8 ± 0.4^ab	67.5 ± 10.2^a	0.63 ± 0.17^ab
1	82.9 ± 3.1^bc	2.2 ± 0.1^b	81.9 ± 4.2^a	0.45 ± 0.05^b
3	76.1 ± 1.9^d	2.5 ± 0.1^ab	91.1 ± 6.2^a	0.55 ± 0.04^ab
6	76.7 ± 2.8^cd	3.4 ± 0.5^a	70.7 ± 10.7^a	0.86 ± 0.14^a
10	91.3 ± 0.1^a	2.7 ± 0.1^ab	66.8 ± 0.5^a	0.71 ± 0.01^ab

Films	Equations	R²	t_1/2 (days)
Control¹	B = 21.87 ln (t) + 3.96	0.98	8
Gallic Acid	B = 19.86 ln (t) + 0.01	0.99	12
Tannic Acid	B = 20.58 ln (t) – 3.47	0.99	13

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