AVALIAÇÃO DA Spirulina platensis NA PRODUÇÃO DE BIOFILMES DE DERIVADOS DE MANDIOCA E GELATINA COM APLICAÇÃO EM PIMENTA CAMBUCI (Capsicum sp.)

Abstract

Biodegradable films are alternative packaging, from renewable sources, with reduced environmental impact and can act in food preservation. The aim of this study was to produce edible films with mixes of gelatin (bovine origin), cassava bagasse and Spirulina platensis, using as a basis a cassava starch solution and glycerol. By means of a Simplex-Centroid design for mixtures of three components and three central points were obtained 10 formulations for the experiment. The properties evaluated were: moisture, thickness, density, grammage, opacity, color, permeability to water vapor, water solubility, swelling, tensile properties. The responses were modeled on mathematical model to obtain the response surfaces. The results showed no significant difference between the formulations for water activity parameters, density, weight, thickness, tensile strength, solubility and permeability. The results showed no significant difference between the formulations for parameters, water activity, density, weight, thickness, tensile strength, solubility and permeability. For the color parameter the formulation containing cassava starch and S. platensis, presented a* value higher due to the presence in greater concentration of the component S. platensis. The swelling was increased during the 60 min. None of the film formulations showed inhibition of microbial growth by disc diffusion technique. The content of S. platensis in the filmogenic compositions was not sufficient for microbial inhibition. The formulation for the ternary mixture in equal proportions was applied in Cambuci pepper (Capsicum sp.) and by monitoring the storage at room temperature and refrigeration it was observed an extension of shelf life of this raw material in 5 and 6 days, respectively. Thus, the use of the developed coating proved to be feasible.