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    Production of Edible Films Based on Pea Starch with Incorporation of Active Compounds Obtained from the Purple Araca (Psidium myrtoides)

    Year: 2021

    Journal: Polymers, Volume 13, SEP

    Authors: Martins de Freitas, Thaina Stephanie; dos Santos Garcia, Vitor Augusto; Filgueiras, Cristina Tostes; Velasco, Jose Ignacio; Fakhouri, Farayde Matta

    Keywords: anthocyanins; antimicrobial activity; flavonoids; packaging; phenolic compounds

    The aim of this study was to incorporate the active compounds present in purple araca (Psidium myrtoides) in pea starch-based films and to verify the influence of different plasticizers (glycerol, sorbitol, and polyethylene glycol 400) on film properties. Films were produced and characterized in relation to visual appearance, active compounds, antimicrobial activity, and mechanical and barrier properties. Pea starch has a high amylose content and a final viscosity of 5371.5 RVU, which contributes to the elaboration of films even without the addition of plasticizers. Purple araca and pea starch formed films with good water vapor barrier characteristics (0.398 g center dot mm/m(2)center dot h center dot KPa) and low solubility (33.30%). Among plasticizers, sorbitol promoted a lower permeability to water vapor. The selected formulations, 0%, 20%, and 30% sorbitol, presented a high concentration of phenolic compounds (1194.55, 1115.47, and 1042.10 mg GAE 100 g(-1), respectively) and were able to inhibit the growth of Staphylococcus aureus. Therefore, films contained the active compounds of purple araca and potential to be used as food packaging.
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