Filmes de amido de mandioca reforçados com nanopartículas de celulose visando aplicação em embalagens alimentícias “eco-friendly”

Abstract

During the production of cassava starch, solid and liquid wastes (bagasse and manipueira, respectively) are generated at high volumes. The solid fraction has in its composition fibers and residual starch that was not extracted in the process. Considering the difficulty in the destination of this solid residue, this work aimed to extract the fiber from the cassava bagasse and obtain nanocrystalline cellulose (NCC) and nanofibrillated lignocellulose (NFLC). These nanoparticles were incorporated into cassava starch films, evaluating the properties and comparing with the incorporation of commercial nanoparticles. With the best results, the starch films were applied as packaging of seedless grapes and the post-harvest quality of the grapes was evaluated during 30 days and comparing with commercial PVC film and control sample (without packaging). The analyzes developed for the evaluation of the obtained nanoparticles proved their nanometric size. The nanoparticles were analyzed for zeta potential, transmission electron microscopy and X ray diffraction. The films were evaluated for physical, mechanical, thermal and biodegradability tests. The grapes packed with the films were evaluated for loss of mass, bark color, total soluble solids, penetration strength and hardness. Based on the incorporation of NCC in starch films, it was possible to obtain lower values of opacity, water absorption (WA) and water vapor permeability (WVP), as well as increase in tensile stress and Young modulus. The starch films developed with NFLC resulted in films with lower values of opacity and WVP, however higher values of tensile stress and Young modulus, resulting in higher films. All starch films presented biodegradability in organic soil according to qualitative test. The application of 1.3% NCC and NFLC films as seedless grapes resulted in lower mass loss and glucose conversion, as well as greater resistance to penetration during the 30 days of storage. The films developed with nanoparticles obtained from cassava bagasse presented interesting and competitive properties when compared to commercial films.