Valorization of passion fruit: development, characterization and optimization of biodegradable edible films

Macedo, Maria Clara Coutinho; Silva, Viviane Dias Medeiros; Rodrigues, Camila Gonçalves; Pereira, Débora Tamires Vitor; Garcia, Maria Aparecida Vieira Teixeira; Pires, Christiano Vieira; Fante, Camila Argenta

doi:10.1590/0104-1428.20240043

person Maria Clara Coutinho Macedo

conceptualization · data curation · formal analysis · investigation · methodology · project administration · software · validation · visualization · writing original draft · writing review and editing

schoolDepartamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais – UFMG, Belo Horizonte, MG, Brasil

0000-0001-6769-4623

person Viviane Dias Medeiros Silva

conceptualization · data curation · formal analysis · investigation · methodology · software · validation · visualization · writing original draft · writing review and editing

schoolDepartamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais – UFMG, Belo Horizonte, MG, Brasil

0000-0001-5490-9584

person Camila Gonçalves Rodrigues

conceptualization · formal analysis · investigation · methodology · validation

schoolDepartamento de Engenharia de Alimentos, Universidade Federal de São João del-Rei – UFSJ, São João del-Rei, MG, Brasil

0000-0001-5249-9593

person Débora Tamires Vitor Pereira *

conceptualization · formal analysis · methodology · validation · writing review and editing

schoolDepartamento de Engenharia e Tecnologia de Alimentos, Universidade Estadual de Campinas – Unicamp, Campinas, SP, Brasil

0000-0001-7141-6335

person Maria Aparecida Vieira Teixeira Garcia

funding acquisition · project administration · resources · supervision

schoolDepartamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais – UFMG, Belo Horizonte, MG, Brasil

0000-0002-9736-9327

person Christiano Vieira Pires

funding acquisition · project administration · resources · supervision

schoolDepartamento de Engenharia de Alimentos, Universidade Federal de São João del-Rei – UFSJ, São João del-Rei, MG, Brasil

0000-0002-4182-0772

person Camila Argenta Fante

conceptualization · funding acquisition · project administration · resources · supervision · writing review and editing

schoolDepartamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais – UFMG, Belo Horizonte, MG, Brasil

0000-0002-1707-3850

person* deboratvpereira@gmail.com

Run	Starch (g/100 g of flour)	Plasticizer (%) (g/100 g of flour)
1	40.00 (-1)	20.00 (-1)
2	60.00 (+1)	20.00 (-1)
3	40.00 (-1)	40.00 (+1)
4	60.00 (+1)	40.00 (+1)
5	35.85 (-1.41)	30.00 (0)
6	64.14 (+1.41)	30.00 (0)
7	50.00 (0)	15.85 (-1.41)
8	50.00 (0)	44.14 (+1.41)
9	50.00 (0)	30.00 (0)
10	50.00 (0)	30.00 (0)
11	50.00 (0)	30.00 (0)

Film	pH	Thickness (mm)
1	4.47 ± 0.01^a	0.066 ± 0.010^bc
2	4.60 ± 0.01^a	0.071 ± 0.018^bcd
3	4.46 ± 0.01^a	0.070 ± 0.011 ^bc
4	4.40 ± 0.03^a	0.081 ± 0.013^ab
5	4.44 ± 0.02^a	0.072 ± 0.005^bcd
6	4.40 ± 0.03^a	0.076 ± 0.010^abc
7	4.52 ± 0.01^a	0.061 ± 0.011^d
8	4.46 ± 0.04^a	0.087 ± 0.025^a
9	4.42 ± 0.04^a	0.068 ± 0.008^cd
10	4.42 ± 0.02^a	0.068 ± 0.010^cd
11	4.41 ± 0.03^a	0.069 ± 0.007^cd

Film	Tensile Strength (MPa)	Elongation (%)	Elastic Modulus (MPa)	Puncture resistance (MPa)	Puncture Deformation (%)
1	1.55 ± 0.67^ab	48.70 ± 9.21^a	2.85 ± 0.66^bc	10.63 ± 2.64^a	25.55 ± 2.40^abc
2	1.47 ± 0.24^abc	49.56 ± 5.46^a	3.14 ± 0.44^ab	10.27 ± 0.25^ab	19.03 ± 0.82^de
3	0.47 ± 0.08^de	34.40 ± 8.75^ab	1.35 ± 0.14^d	3.43 ± 1.88 ^de	25.94 ± 1.83^ab
4	0.90 ± 0.33 ^bcd	44.02 ± 10.86^a	2.23 ± 0.26^c	5.71 ± 0.38^cd	23.92 ± 0.97^abcd
5	0.13 ± 0.00^e	21.25 ± 6.80^b	0.74 ± 0.15^d	2.42 ± 0.41^e	29.10 ± 0.38^a
6	1.28 ± 0.06^abc	44.68 ± 2.66^a	3.27 ± 0.26^ab	8.12 ± 1.68^abc	20.00 ± 2.30^cde
7	1.60 ± 0.27^a	39.76 ± 4.15^a	3.86 ± 0.22^a	9.51 ± 1.66^ab	18.49 ± 0.43^e
8	0.52 ± 0.14^de	43.68 ± 10.50^a	1.18 ± 0.19^d	3.37 ± 1.21^de	24.00 ± 3.53^bcde
9	0.82 ± 0.20^cd	41.34 ± 10.58^a	2.53 ± 0.20^bc	7.57 ± 0.89^abc	25.72 ± 2.97^ab
10	0.83 ± 0.09^cd	41.38 ± 2.61^a	2.55 ± 0.11^bc	7.73 ± 1.67^abc	25.71 ± 2.92^ab
11	0.83 ± 0.22^cd	41.32 ± 8.98^a	2.55 ± 0.15^bc	7.48 ± 0.87^bc	25.71 ± 2.92^ab

Film	Solubility (%)	Water vapor permeability (mm h^–1 m^–2 kPa^–1)
1	67.22 ± 8.64^a	0.39 ± 0.12^a
2	64.07 ± 1.30^ab	0.30 ± 0.05^a
3	34.32 ± 4.49^d	0.29 ± 0.04^a
4	54.75 ± 4.44^bc	0.32 ± 0.01^a
5	51.91 ± 9.77^c	0.24 ± 0.02^a
6	58.84 ± 1.63 ^abc	0.33 ± 0.01^a
7	61.07 ± 5.55 ^abc	0.029 ± 0.00^b
8	58.43 ± 2.21 ^abc	0.36 ± 0.02^a
9	57.46 ± 2.70 ^abc	0.33 ± 0.05^a
10	57.82 ± 1.63 ^abc	0.33 ± 0.04^a
11	57.83 ± 1.91 ^abc	0.34 ± 0.02^a

[1] Average values ± standard deviation, n = 10. Equal letters in the same column do not differ by Tukey test at 5% significance level.

Valorization of passion fruit: development, characterization and optimization of biodegradable edible films

Abstract