Exploiting films based on pectin extracted from yellow mombin (Spondias mombin L.) peel for active food packaging

Santos, Everaldo Silvino dos; Oliveira Júnior, Sérgio Dantas de; Araújo, Jaciara Silva de; Asevedo, Estefani Alves de; Medeiros, Fábio Gonçalves Macêdo de; Santos, Vinícius Silva dos; Sousa Júnior, Francisco Canindé de; Araújo, Nathália Kelly de

Exploiting films based on pectin extracted from yellow mombin (Spondias mombin L.) peel for active food packaging

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dc.contributor.author	Santos, Everaldo Silvino dos
dc.contributor.author	Oliveira Júnior, Sérgio Dantas de
dc.contributor.author	Araújo, Jaciara Silva de
dc.contributor.author	Asevedo, Estefani Alves de
dc.contributor.author	Medeiros, Fábio Gonçalves Macêdo de
dc.contributor.author	Santos, Vinícius Silva dos
dc.contributor.author	Sousa Júnior, Francisco Canindé de
dc.contributor.author	Araújo, Nathália Kelly de
dc.date.accessioned	2021-04-23T16:55:54Z
dc.date.issued	2021-01-30
dc.description.embargo	2023-03
dc.description.resumo	In this study, the potential of yellow mombin (Spondias mombin L.)–extracted pectin as a film-forming matrix for the elaboration of edible coatings was investigated. The films of chitosan, citric pectin, and carboxymethylcellulose (Sigma/USA) and natural pectin were prepared by casting. The film morphological characterization was performed by scanning electron microscopy (SME), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), and atomic force microscopy (AFM). Additionally, total phenolic compounds (TPC), total antioxidant activity (TAC), DPPH scavenging capacity, and antimicrobial activity were assayed for the natural pectin–based films. The results showed that the film based on natural pectin presented a 46% degree of esterification that was higher than commercial (34%), showing its capacity of forming gels. The film formed by chitosan presented a very different behavior for loss of mass during TGA when compared to the other films, occurring a mass loss completely at 647.7 °C in 61 min. The value obtained from the concentration of total phenolics (mg GAE/100 g dried) found in the formulated film based on pectin was 3998.99 ± 42.64 and with solubility in water of almost 100%. Additionally, the scavenging of the DPPH radical with a value of 15.48 ± 1.48 μmol TE/g was found on the film based on natural pectin thus showing antioxidant capacity. Finally, this film showed less significant mechanical properties when compared to other films and a good pronounced antimicrobial effect against the gram-negative bacteria tested. Therefore, it could be potentially used for producing food-active packages	pt_BR
dc.identifier.citation	DE OLIVEIRA JÚNIOR, SÉRGIO DANTAS ; DE ARAÚJO, JACIARA SILVA ; DE ASEVEDO, ESTEFANI ALVES ; DE MEDEIROS, FÁBIO GONÇALVES MACÊDO ; DOS SANTOS, VINÍCIUS SILVA ; DE SOUSA JÚNIOR, FRANCISCO CANINDÉ ; DE ARAÚJO, NATHÁLIA KELLY ; DOS SANTOS, EVERALDO SILVINO . Exploiting films based on pectin extracted from yellow mombin (Spondias mombin L.) peel for active food packaging. Biomass Conversion and Biorefinery, v. 1, p. 1-1, 2021. Disponível em https://link.springer.com/article/10.1007/s13399-021-01321-3. Acesso 25 mar. 2021. https://doi.org/10.1007/s13399-021-01321-3	pt_BR
dc.identifier.doi	10.1007/s13399-021-01321-3
dc.identifier.issn	2190-6815
dc.identifier.issn	2190-6823
dc.identifier.uri	https://repositorio.ufrn.br/handle/123456789/32308
dc.language	en	pt_BR
dc.publisher	Springer Nature	pt_BR
dc.rights	Attribution 3.0 Brazil	*
dc.rights.uri	http://creativecommons.org/licenses/by/3.0/br/	*
dc.subject	Pectin	pt_BR
dc.subject	Food-active packages	pt_BR
dc.subject	Residues	pt_BR
dc.subject	Yellow mombin (Spondias mombin L.)	pt_BR
dc.subject	Cajá	pt_BR
dc.subject	Films	pt_BR
dc.title	Exploiting films based on pectin extracted from yellow mombin (Spondias mombin L.) peel for active food packaging	pt_BR
dc.type	article	pt_BR