Different crosslinking as a strategy to improve films produced from external mesocarp of pequi (Caryocar brasiliense)

•The external mesocarp pequi has potential as polymeric matrix to produce films.•Reticulated films of pequi mesocarp showed higher antimicrobial activity.•Calcium chloride promoted a reduction in solubility and an increase in elongation.•Citric acid showed a plasticizing effect in the films.•Citric...

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Bibliographic Details
Published in:Food chemistry 2024-01, Vol.432, p.137202-137202, Article 137202
Main Authors: Alves-Silva, Gisele Fernanda, Romani, Viviane Patrícia, Martins, Vilásia Guimarães
Format: Article
Language:English
Subjects:
antioxidant activity
antioxidants
Biocompounds
biodegradability
Biodegradable polymers
biodegradation
Calcium chloride
Caryocar brasiliense
Cerrado fruit
Citric acid
crosslinking
Escherichia coli
food chemistry
Food packaging
mesocarp
pectins
polymers
solubility
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Summary:•The external mesocarp pequi has potential as polymeric matrix to produce films.•Reticulated films of pequi mesocarp showed higher antimicrobial activity.•Calcium chloride promoted a reduction in solubility and an increase in elongation.•Citric acid showed a plasticizing effect in the films.•Citric acid proved to be the best agent to modify the properties of mesocarp films. The pequi (Caryocar brasiliense) external mesocarp is rich in phenolic compounds and pectin and demonstrates the potential to produce active and biodegradable films. Thus, the present study aimed to produce films with pequi mesocarp as a polymer matrix and evaluate the influence of crosslinking agents (calcium chloride and citric acid) on the film’s properties. The films obtained from pequi mesocarp (MF), showed in general, complete biodegradation in 33 days, good antioxidant capacity, and inhibition against S. aureus (24.7 mm) and E. coli (23.0 mm). The crosslinking agents reduced solubility by up to 35% and increased the elongation of the films by up to 3.5-fold. Calcium chloride promoted a higher reduction in solubility, and both agents increase the antioxidant and antimicrobial activities, compared to MF. Citric acid proved to be the best agent to modify the properties of pequi mesocarp films. In addition to the crosslinking action, it presented plasticizing effect.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.137202